SPANISH OCTOPUS
Above and beyond the ingredients, the cooking method, or should I say methods, couldn't be easier. As long as you braise it gently on low heat, until just tender, and then give it a nice sear before serving, you should be in great shape. This smoky braised octopus is great served with crusty roasted potatoes.
Provided by Chef John
Categories World Cuisine Recipes European Spanish
Time 3h22m
Yield 2
Number Of Ingredients 14
Steps:
- Place chopped onion, garlic cloves, bay leaf, paprika, salt, and 1 tablespoon olive oil into saucepan. Cook and stir over medium-high heat until onions start to soften, about 5 minutes. Add white wine to create the braising liquid. Bring to a simmer.
- Transfer octopus into braising liquid, turning to coat with the liquid. Cover; reduce heat to low. Simmer 20 minutes and turn octopus over. Continue cooking until octopus is tender, another 40 to 45 minutes.
- Remove from heat; transfer octopus to a large bowl. Pour braising liquid over octopus. Place bowl above a bowl of ice water to cool to room temperature.
- Cover bowl with plastic wrap when octopus and liquid are cool. Refrigerate until thoroughly chilled, at least 2 hours or overnight.
- Transfer octopus to a work surface and mop off braising juices with paper towels; remove as much of the purple skin as you want. Cut octopus into 3 or 4 serving-size pieces. Brush with olive oil.
- Transfer braising liquid to saucepan. Bring to a boil; remove from heat. Strain out solids; transfer liquid to a mixing bowl; let cool about 10 minutes. Stir in lemon juice, extra-virgin olive oil, parsley, salt, and cayenne pepper to make the serving sauce.
- Heat a grill pan or outdoor grill to high heat. Transfer octopus pieces to grill. Cook until flesh is seared, almost charred, 3 or 4 minutes. Turn and cook other side until dark brown, caramelized, and heated through, another 3 or 4 minutes. Transfer to a platter.
- Slice octopus into fairly thick diagonal slices. Place on a serving dish. Spoon braising liquid mixture over the top. Dust with a bit of cayenne pepper, if desired.
Nutrition Facts : Calories 513.2 calories, Carbohydrate 15 g, Cholesterol 108.9 mg, Fat 29.7 g, Fiber 1.8 g, Protein 35.1 g, SaturatedFat 4.3 g, Sodium 2046.4 mg, Sugar 3.3 g
LINGUINI WITH CLAMS, MUSSELS, ROCK SHRIMP AND CALAMARI IN SPICY TOMATO SAUCE
Steps:
- In a large saute pan, heat the olive oil. Add garlic and shallots, and saute until brown. Add the clams, mussels, and rock shrimp. When shells start to open, add the white wine. Reduce to half its volume, then add the marinara and calamari. Heat up the pasta (in salted boiling water) then add to the seafood. Allow pasta to cook in the sauce for a minute, then toss in the basil and bread crumbs. Serve in a deep pasta bowl immediately.
OCTOPUS IN TOMATO SAUCE
Steps:
- In a pan, heat up the extra-virgin olive oil. Add the garlic, chile peppers, and anchovies and let cook together. Add the tomato puree, octopus, salt, and black pepper and stir. Let the octopus cook for approximately 1 hour, or until tender. Stir in the parsley and serve.
OCTOPUS WITH LINGUINE
Though Rose Pascale always uses fresh octopus (sold as pulpo in many Latino markets), we found that it's generally sold frozen. You may need to special-order or reserve octopus from your local fish market several days ahead.
Provided by Rose Pascale
Categories Pasta Tomato Octopus Parsley Simmer Gourmet
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Put tentacles from octopus head (just below eyes) and discard head. Fill a 6- to 8-quart pot three-fourths full with water and bring octopus to a boil (do not salt water; it will make octopus tough). Simmer until tender when pierced with a fork, about 1 hour. Drain and cool slightly. Rinse under cold running water to remove as much of purple outer coating as possible without removing suction cups. Drain well and cut crosswise into 1 1/2-inch pieces.
- While octopus simmers, chop tomatoes, reserving juices.
- Sautá garlic and red pepper flakes in oil in a 6- to 8-quart heavy pot over moderately high heat, stirring, until golden, about 1 minute. Stir in parsley and basil. Add tomatoes with juices and bring to a boil. Simmer, uncovered, 30 minutes.
- Add octopus and cook until very tender when thick parts are pierced with a fork, 45 minutes to 1 hour. Season with salt and pepper.
- Meanwhile, boil linguine in a large pot of salted water until al dente, then drain well.
- Serve octopus sauce over linguine.
OCTAPODI KOKKINISTO (GREEK OCTOPUS IN TOMATO SAUCE)
Octopus is an incomparable treat. I love it grilled, in a salad or in tomato sauce. For many, cooking octopus may seem daunting - but I assure you, it couldn't be easier. Serve this dish with hand-cut french fries or with rice. Never add water; you want the octopus to cook in its own juices for best flavor.
Provided by Diana Moutsopoulos
Categories World Cuisine Recipes European Greek
Time 1h30m
Yield 6
Number Of Ingredients 7
Steps:
- Place the octopus pieces into a large saucepan. Cover, and cook over medium-high heat until the octopus has released its juices, 10 to 15 minutes. Uncover, and continue simmering until the liquid has reduced to 3 to 4 tablespoons, 20 to 25 minutes.
- Drizzle the octopus with olive oil, then stir in the onions and bay leaves. Cook and stir until the onions have softened, about 10 minutes. Add the tomatoes, salt, and pepper. Reduce heat to medium-low, cover, and simmer until the octopus is tender and the sauce has thickened, about 25 minutes. Cook uncovered for the last 10 minutes if the sauce is too thin.
Nutrition Facts : Calories 411.7 calories, Carbohydrate 14.6 g, Cholesterol 72.7 mg, Fat 28.8 g, Fiber 2.4 g, Protein 24.2 g, SaturatedFat 4.1 g, Sodium 502.4 mg, Sugar 5.5 g
OCTOPUS IN TOMATO SAUCE
Enjoy this traditional recipe from Malta which makes a very flavorful sauce for octopus with potatoes, tomatoes, red wine and a hint of citrus that can be served over spaghetti, or just on its own.
Provided by 112
Categories World Cuisine Recipes European Spanish
Time 1h30m
Yield 4
Number Of Ingredients 18
Steps:
- Place the octopus into a large pot and fill with enough lightly salted water to cover. Bring to a boil, and then simmer over medium heat until octopus is opaque, about 15 minutes. Drain and allow to cool slightly; cut into bite-size pieces.
- Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, mint leaves, curry powder and mixed spice; cook and stir until onion is soft. Season to taste with salt and pepper. Mix in the octopus pieces, wine, lemon zest and orange zest. Simmer for 3 to 4 minutes to blend the flavors, then stir in the tomatoes, tomato paste, peas, potatoes, olives and bay leaves. Cover and simmer over low heat until potatoes and octopus are tender, about 45 minutes.
Nutrition Facts : Calories 498.8 calories, Carbohydrate 44 g, Cholesterol 127.8 mg, Fat 11.5 g, Fiber 6.4 g, Protein 45 g, SaturatedFat 1.8 g, Sodium 1095.1 mg, Sugar 9.8 g
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