How to Cook an Octopus
Apr 23rd, 2008 | By Hank | Category: Fish | Comments | 8 Comments |
Octopus! One of my favorite seafoods — good for shock value, too. I hope you will excuse the cross-post, but I have been receiving so much good response to my various dalliances with eight-legged friends (pickled, grilled, octo salad with oregano oil, and the ever-popular “octopini” Holly dreamed up) that I posted a how-to over on my About.com site for those who want tender octopus, not a rubber tire with tentacles. Let me know if you find it useful.
The commercial guys who use fish traps to catch black sea bass here in North Carolina often catch octopi, but I never see it in the markets. Tell us about the smell Hank. What is my house going to smell like after I braise an octopus for five hours?
Ah, excellent point! It actually doesn’t smell at all when you braise it — the herbs take care of that.
But it definitely smells fishy when you blanch them in the boiling water. Fortunately, you only boil even large octos for 8-10 minutes, and then you can pour out the stinky water.
Another trick I have not yet tried, but I bet would work: Add a cinnamon stick to the boiling water, and another to the braising pot.
Now that is one gorgeous shot of octopodes! So how did the Greek gig go? Did you serve the pus? Ken
I know! Total food porn. You bet I served the octos at the party! Recipes below…
This is great stuff. Did you catch The Minimalist’s piece on Greek octopus in the NYTimes a couple weeks ago (I think it was the Minimalist)? Anyway, he has a tough time getting his octo just right.
I’m going shrimping in a couple weeks (we rent a canoe and drop the traps in Hood Canal by hand), and sometimes we catch a baby octo by mistake. I’ll need to check the regs; if it’s okay, I’m keepin’ it!
Octopus is my granddaughter’s favorite food-she’s had it since she was little. We just buy it already cooked at Oto’s. slice it and serve it with miso. I love the recipies you provide since I’ve never had it any other way.
Good read Hank and it should help many who have ended up with tough octopus. I’ve tried adding aromatics during the braise and I don’t find any addition of the flavour. Rather, I dress my octopus at the end.
Also, I’ve tried the cork method (adding 1 cork) during the braise) and it’s (octopus) does get super tender.
One day I’m going to taste test with and without the cork.
I recommend Cava Tsantali (Cab-Xinomavro blend).
I wanted to thank you for this recipe. I am originally from Spain and I love octopus, but I hate ordering it anywhere, since it always comes out like Michelin tire. I tried this recipe and I was very successful in my first attempt. So tender and so savory. Great stuff! Thanks again for giving me back a nostalgic moment.