Braised Octopus

Tender, melt in your mouth and perfectly delicious! Although the task of cooking octopus may seem daunting for some home cooks, it is not out of reach. A simmering stock pot filled with simple ingredients can help you achieve a new family favourite. Pair with a bed of mixed greens and a light vinaigrette to create a fantastic menu option for hot summer nights on the patio.

What you will need:

  • 1 medium sized octopus
  • 2 carrots; roughly chopped
  • 1 celery stalk; roughly chopped
  • 1/2 medium onion; roughly chopped
  • 2 garlic cloves; crushed
  • 3 sprigs of parsley
  • 1 cup white wine
  • 2 tbsp. olive oil
  • 2 wine corks
  • ½ a lemon
  • Arugula or mixed greens for serving
  • 1 garlic clove; minced
  • 1 tbsp. Parsley; roughly chopped

Vinaigrette:

  • ¼ cup apple cider vinegar
  • ½ cup olive oil
  • 1 large garlic clove; minced
  • 1 tsp. granulated sugar
  • 1 tsp. ground mustard
  • Salt and pepper to taste

Directions:

  1. You can easily find an octopus that has already been prepared at your local grocer. This includes a thorough cleaning and removal of the beak.
  2. In a large stock pot, on high heat add carrots, celery, onion, crushed garlic, parsley sprigs, wine, olive oil and wine corks. Cover and bring to a boil.
  3. Dip the octopus, tentacles first into stock pot; 3 times. This will emphasize the curl on the tentacles.
  4. Reduce heat to low and simmer for 45 minutes to an hour, until octopus is firm but tender. Tip: Use the neck of the octopus to test the tenderness by piercing with a knife. If knife is easily inserted, your octopus is ready.
  5. While octopus is boiling, make your vinaigrette. Simply add all ingredients into a mixing bowl and whisk until well combined. Transfer to a serving dish and chill until ready to serve.  
  6. Once tender remove octopus from heat and place on a flat surface to cool.
  7. Add olive oil and minced garlic to a large frying pan and heat to a medium temperature.
  8. Once cool enough to handle, slice off tentacles and lay in heated frying pan. Coat with lemon juice, chopped parsley, salt and pepper. Cook 2 minutes per side.
  9. Remove from heat and place on a bed of mixed greens, then drizzle with vinaigrette. Serve immediately.

20171231_184550.jpg

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s