Octopus Luau Recipes

SQUID LUAU

Steps:

• If you have sensitive hands, use gloves to protect from the leaves' calcium oxalate. Rinse the leaves then remove the stems from the luau leaves. If you want to include the stems, peel off the fibrous parts of the stem and cut into 1-2 inch pieces. Then trim the pointy parts of the leaves.
• Cut the leaves into smaller pieces by stacking 3-5 leaves at a time. Tightly roll it up. Chop it into thin strips and cut it again in the opposite direction.
• In a large pot, add in enough water to boil all of the leaves. Add in the Hawaiian salt and luau leaves. Bring the pot to a simmer the cover it. Let it simmer for one hour to an hour and a half.
• Remove the feeler tentacle. Separate the head and the body from each other by gently tugging each other apart. When pulling it apart, the innards will come out, which you can discard. Remove the squid's cartilage and skin from the head and discard. Rip off the two flaps from the head and set aside. Slide your finger down the outside of the head's tube to remove any more remaining guts. Flip the tube inside out to clean it more thoroughly. Flip it outside again and set aside. Cut below the eyes and remove the beak if it's with part of the tentacle body.
• Cut the head and tentacles into smaller bite sized pieces. Set aside
• After the leaves have cooked, drain it in a colander. Press down on the leaves to drain any remaining leaves.
• Melt the butter in a pot. Saute the onions and squid until the onions are translucent.
• Add in the leaves, sugar, salt, and coconut milk. Mix it well and bring it to a simmer. Cover and let is cook for 30 minutes stirring occasionally.
• Serve it hot and enjoy!

OCTOPUS LUAU

Steps:

• In a large pot (which can accommodate luau leaves and octopus) heat 2 tablespoons of the grapeseed oil over medium-high heat and add butter. When it begins to shimmer, add the onion and saute until translucent. Add the luau leaves and pour in chicken stock. The luau leaves will be simmered over low heat for a very long time until tender, about 6 hours. Replenish with water, as needed, during the course of cooking.
• About 30 minutes before mealtime, brush the remaining 2 tablespoons of grapeseed oil on the octopus and add to the pot of luau leaves with enough water to cover. Combine the coconut milk and sugar in a bowl. Create a slurry in a separate small bowl by whisking 2 tablespoons water gradually into the cornstarch. Whisk the slurry into the coconut milk mixture, and add to the pot of luau leaves and octopus, and season with salt and pepper. Simmer until the octopus is cooked through, about 20 minutes.
• Remove octopus to a utility plate to drain and set aside until cool enough to handle. Remove the octopus head and legs, split in half, then slice and dice small. Return to pot of luau leaves and adjust seasoning, to taste, with salt and pepper as needed.

OCTOPUS ALLA KARVOUNA (CHARCOAL-GRILLED OCTOPUS)

Steps:

• For the pickled red onion: Slice the red onion into 1/8-inch strips and place in a large, heat-safe container. Bring the rice vinegar and sugar to a boil, stirring on occasion, until the sugar is completely dissolved, then turn off the heat. Let the liquid cool for 5 minutes, then pour the mixture into the container with the onions and let cool to room temperature. Cover and refrigerate. When the onions turn bright pink and fluffy, they are ready (4 to 24 hours).
• Octopus preparation: Spread out the octopus on a cutting board and cover completely with plastic wrap. Tenderize the octopus with a mallet, starting from the middle body extending down the tentacles. Transfer to a pan and lightly sprinkle the baking soda over both sides of the octopus, then let sit at room temperature for 1 hour.
• Poaching liquid: In a 10-quart pot, add 1 cup extra-virgin olive oil, wine and wine cork, peppercorns, bay leaves, garlic, lemons and 6 to 8 cups water. (The water line should be around 1 inch above the octopus once dropped into the pot.)
• Cooking the octopus: Bring the poaching liquid to just about a simmer, 180 to 190 degrees F. Rinse the resting octopus in the sink to remove the excess baking soda. Transfer the octopus to the pot and continue to simmer until the internal temperature reaches 175 degrees F, 60 to 70 minutes.
• Breaking down the octopus: Place the octopus on a cutting board, and separate each tentacle from the body using a knife. Using the back of the knife, gently remove the gelatinous skin from each tentacle. (If your knife skills are limited, you can use paper towels and gently wipe the skin from the tentacles.)
• Grilling the octopus: Light your back patio grill and bring it up to 450 to 500 degrees F. Lightly cover the octopus tentacle in 1 teaspoon extra-virgin olive oil, salt and pepper. Place on the grill and sear, 3 to 4 minutes per side. Pull off the grill and let rest for a few minutes. Meanwhile, build the accompaniment salad by tossing the arugula with some pickled red onions, the remaining teaspoon extra-virgin olive oil, salt and pepper.
• Plating: On a clean cutting board, place the grilled octopus and slice the tentacles into 1-inch pinwheels. Arrange on a plate. Drizzle with some cabernet vinegar and Picual olive oil, then sprinkle with the herbs. To finish the plate, add a small handful of the dressed greens, and enjoy.

BRAISED OCTOPUS

Steps:

• Set the saucepan over low heat. Pour in 6 tablespoons of the olive oil. Scatter the onion in the bottom of the pan and add the garlic. Nestle the octopus on top of the onions. Scatter the olives over the octopus. Cover and let the octopus stew in its own juices for 1 hour.
• Uncover the octopus, there should be a lot of liquid from the octopus in the pan. Cover and continue to stew over low heat until the octopus is very tender, about 45 minutes to 1 hour and 15 minutes more, depending on the size of the octopus. To test for doneness, stick a fork in the thickest part of the octopus, it is done if the fork slides out easily.
• Remove the octopus from the pot and let cool slightly. Cut the octopus into 3/4-inch chunks, skin and all. Put the octopus chunks in the skillet and pour in the contents of the saucepan as well. Taste the sauce for salt (the octopus can be very salty) and add the salt, if needed. Get the sauce simmering rapidly over medium heat and stir in the parsley. You should have 2 cups or so of braising juices in the skillet. If there's much more than that, boil to reduce the sauce

OCTOPUS

Steps:

• Bring a large pot of salted water to a boil. Squeeze in 1 lemon and add the rinds to the water. Holding the octopus with tongs, dip the octopus into the boiling water 3 or 4 times, until the tentacles begin to firm and curl. Then, submerge the octopus in the water and cook for 40 minutes, uncovered.
• In a large bowl, mix the oregano, vinegar, oil, and salt together. Remove the octopus from the boiling water, place it into the oregano mixture, and let lightly marinate for a few minutes.
• Heat the grill to medium high. Grill the octopus until browned and crisped on the edges, turning every 5 minutes for 15 minutes. Remove from the grill, place on a platter, and cut into pieces. Squeeze the lemon over the octopus and sprinkled with some dried oregano.

GALICIAN-STYLE OCTOPUS

Steps:

• Fill a large pot with water and bring to a boil. Dunk the octopus in 8 times, fully submerging it. Then simmer the octopus until tender when pierced with a skewer, 35 to 40 minutes.
• Meanwhile, boil the potatoes in a separate pot until tender.
• Cut the octopus into tentacles with scissors (discard the rest), then sprinkle with the sea salt, drizzle with olive oil and sprinkle with the sweet and hot paprika. Serve with the potatoes.

OCTOPUS SALAD

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium-high heat; add 1 smashed garlic clove and cook 30 seconds. Add 3/4 pound cooked octopus tentacles (sliced 1/2 inch thick) and cook, stirring occasionally, until heated through, about 3 minutes. Remove from the heat and stir in 2 teaspoons chopped oregano and 1/2 teaspoon each kosher salt and pepper. Transfer to a large bowl and toss with 1 thinly sliced carrot, 1 thinly sliced celery stalk, 1 diced red bell pepper, 1 minced small shallot and 2 tablespoons lemon juice.