ITALIAN STEWED OCTOPUS (POLPI IN UMIDO)
Steps:
- Bring a large pot of salty water to a boil. Toss the octopus into the boiling water , return to a boil and cook for 1 to 2 minutes, then remove. Discard the water.
- Cut the octopus into large pieces and sauté in olive oil over medium-high heat for 2 to 3 minutes. Add the chopped garlic and sauté for another minute or two.
- Add the wine and bring to a boil over high heat. Stir well and let it cook down for 3 to 4 minutes. Add the tomatoes and chili flakes and bring to a simmer.
- Add about a teaspoon of salt and the honey or sugar. Mix well, cover the pot and simmer for 30 minutes.
- At 30 minutes, add the optional capers, half the dill, and half the parsley. Check the octopus-sometimes small ones will be tender in just 30 minutes.
- If it is still super-chewy, cover the pot again and simmer for up to another 45 minutes.
- When you think you are about 10 minutes away from the octopus being done, uncover the pot and turn the heat up a little to cook down the sauce.
- To serve, add the remaining dill and parsley and black pepper to taste.
- Accompany with bread or pasta either hot or at room temperature. A crisp white wine like Spanish Albarino, Italian Orvieto or pinot grigio makes a good pairing for this interesting seafood meal.
Nutrition Facts : Calories 413 kcal, Carbohydrate 21 g, Cholesterol 109 mg, Fiber 2 g, Protein 35 g, SaturatedFat 2 g, Sodium 1169 mg, Sugar 12 g, Fat 16 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g
OCTOPUS MEZE
Make and share this Octopus Meze recipe from Food.com.
Provided by evelynathens
Categories Octopus
Time 41m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Rinse the octopus under cold, running water and place in pot dripping wet (you don't want to dry it off- this is the moisture it will cook in).
- Add the vinegar and garlic and cover the pot.
- Bring to the boil over low heat.
- It is tender when pierced easily with a fork (this can vary from octopus to octopus, so time is not a good indicator of doneness in this case).
- When cool enough to handle, strip off suckers and reddish-purple membrane on flesh (these are delicious, but the octopus is more presentable without them- enjoy them by yourself!).
- Cut the octopus into small tidbits.
- And arrange on a platter, drizzled with olive oil and vinegar and sprinkled with oregano.
- If you are going to serve the octopus another day, pack it in a jar or small tupperware bowl, cover with olive oil, top with 3-4 tblsps of vinegar and 1 tblsp oregano.
- Give a stir.
- Cover and refrigerate.
Nutrition Facts : Calories 161, Fat 1.8, SaturatedFat 0.4, Cholesterol 81.6, Sodium 400, Carbohydrate 4.1, Fiber 0.1, Protein 25.4
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
POULPE PROVENCAL (OCTOPUS BRAISED IN TOMATO AND WINE)
Cleaning octopus is a labor of love... which is why I usually have the fishmonger do it for me. You can usually find baby octopus at Asian markets in most major cities. This is one of my son's favorite dishes, and for good reason. Oh so good!
Provided by Jostlori
Categories Octopus
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- To clean each octopus, use a small sharp knife and cut each head from the tentacles. Remove the eyes by cutting a round of flesh from the base of each head. To clean the heads, CAREFULLY slit them open and remove the gut. Rinse thoroughly. Cut the heads in half. Push out the beaks from the center of the tentacles from the cut side. Cut the tentacles into sets of four or two, depending on the size of the octopus. Set aside.
- Score a cross in the base of each tomato. Place the tomatoes in a bowl of boiling water for 10 seconds, then plunge into cold water and peel the skin away from the cross.
- Cut each tomato in half and scoop out the seeds with a teaspoon. Chop the flesh and set aside.
- Blanch all the octopus in boiling water for 2 minutes, then dain and allow to cool slightly. Pat dry with paper towels.
- Heat the olive oil in a heavy-based frying pan and cook the onion for 7-8 minutes until lightly golden.
- Add the octopus and garlic to the pan and cook for another 2-3 minutes.
- Add the tomatos, wine, saffron and thyme.
- Add just enough water to cover the octopus.
- Simmer, uncovered, for 1 hour. Uncover and cook for another 15 minutes or until the octopus is tender and the sauce has thickened a little. The cooking time will vary quite a bit depending upon the size of the octopus.
- Season to taste. Serve hot or at room temperature, sprinkled with chopped parsley. (We like it at room temp).
Nutrition Facts : Calories 272.1, Fat 10.8, SaturatedFat 1.6, Cholesterol 72.6, Sodium 356.5, Carbohydrate 10.4, Fiber 1.4, Sugar 3.6, Protein 23.6
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