For the octopus:
Cut the head off the octopus. Combine the tentacles, parsley
Cut octopus tentacles away from the piece
sh the octopus under running cold water. Invert its head inside out
he tentacles meet. Rinse the octopus under running water.
Wash
ach octopus, use a small sharp knife and cut each head from
The meat of the fresh octopus is especially consistent, so if
id.
Cut up the octopus tentacles into large 3 inch
lace roasted onion and garlic, octopus, 2 bunches parsley & cilantro, peppercorns
Prepare and wash the octopus.
Place the head and tentacles in a
0 minutes more.
Rinse octopus. Place on a flat work
Cut the octupus in peaces or if they are small just take out the eyes and the inside of the head.
Cook the octupus with the wine.
Pour the olive oil and the other ingredients.
Let it stand over low heat.
Add the potatoes and wait until they are cooked.
You may cook the potatoes with the skin in a separate pan with garlic and red pepper pasete and serve together.
You may use the same recipe for big squids.
Wash octopus in
salted water, pounding
n salt water and pounding octopus against side of bowl.
Clean the octopus removing the ink sac from the head.
Place the whole octopus in a pot over medium heat.
The water from the octopus will provide the cooking liquid.
Wash hands after handling the octopus as some people will get a skin rash.
Simmer until tender.
Get rid of the cooking water.
Cut the tentacles into bite sized pieces.
Heat the coconut cream in a saucepan with the seasonings and onion.
Add the octopus pieces and reheat.
Serve with cooked root vegetables or rice.
inch pieces including the head.
Remove Beak from sepia
Step1: saute finely diced onions and garlic paste in olive oil.
Step2: when onions are translucent add tomato paste, saute another minute.
Step3: deglaze with red wine, add octopus with its canned oil, finely chopped tomatoes, kosher salt and cayenne pepper, simmer for three more minutes, check/adjust seasoning.
Step4: meanwhile, cook bucatini al dente, strain, add some olive oil.
Step5: plate bucatini, top with octopus ragout, sprinkle with Italian parsley and basil leaves.
Boil
water; place octopus in salted water and cook for 5 minutes.
Cover
and let sit 30 minutes off of heat.
Drain and cool.
Cut into 1-inch pieces.
Place in shallow bowl and add
the rest of the ingredients.
Toss and allow to marinate at least 2 hours before serving.
This will stay in refrigerator
for several
months.
This is wonderful as an appetizer. Makes 4 to 6 servings.
Bring water to boil in a small covered saucepan.
Place octopus in saucepan, cover and reduce heat to medium-high and cook for 10 minutes. This is a lazy way to steam / boil them.
Remove from heat and drain remaining water using the lid.
Add olive oil, garlic, parsley, oregano and squeeze the lemon over the top and mix together.
Place on preheated medium BBQ grill plate and cook around 2 minutes with the head facing down and around 5 minutes with the tentacles facing down.
a simmer.
Transfer octopus into braising liquid, turning to
Rinse the octopus under cold, running water and