When you speak to a none-foodie, you find that they can be quite squeamish about eating certain things. The faces I have seen pulled at through thought of octopus are really quite funny. I realise they are perhaps not the most attractive ingredients but to be honest neither is dead cow and most people will eat a steak if you cook them one.
Firstly, you need to remember that octopus live quite a long time so need to be carefully prepared or they are like eating shoe leather. Traditionally, they were killed and pounded against the rocks to tenderise them but this is less practical if you live in a built up area and is likely to worry the neighbours.
So, take the octopus and pop it in boiling water for up to 8 minutes for a large one (down to 1 or two minute for the tiny ones). Then – if it is a large octopus – remove the head as it doesn’t have much meat and isn’t particularly tasty before putting in an oven proof dish with herbs as well as a little water and cooking for up to 5 hours (if it is a big boy).
With regards to what herbs to use, it depends what you are going to do with it in the end but for the Spanish recipe, I tend to put a little garlic, rosemary, paprika and chilli but this is not hugely traditional. Octopus will take on the flavour of the herbs and spices.
Cool the meat and boil some baby potatoes until soft, cool and cut into slices. Place the slices on a platter and then cut up the octopus (if it is a large one, check that you don’t need to remove any fat on the inside of the tentacles) into slices. Put the slices on the potatoes and drizzle with good olive oil, salt and a dusting of sweet paprika.
Really lovely especially when eaten with a crisp glass of wine on the veranda.
L xx
Follow me on twitter @alittleofwhatyouwant
No comments:
Post a Comment