I even tried sealing my octopus in a ziplock bag and running it through the spin cycle of my washing machine once, all in search making tender octopus! A couple of years ago, we bought a good-sized octopus at the fish market in Venice to take back to Umbria with us and asked the fishmonger how best to cook it. He told us to simply put it in a pot with an inch or two of water, cover, and cook until knife tender.
He then said the trick to keeping it tender was to let the octopus cool in the pot with the cooking water, covered until it cools to room temperature. Once fully cooked, you can cut the octopus and eat it as is, or grill it or pass it under the broiler after brushing it with olive oil to brown it. From that point on, this has been my preferred method of preparing octopus, and it is always very tender.
The one thing to note when buying octopus is to remember that they will shrink to almost half their size when cooked, so always buy one a little larger than you think you will need. On a recent trip to Puglia, my husband decided that our first stop had to be at a Trabucco for lunch. A Trabucco is an ancient wooden fishing structure that uses huge nets to fish. These amazing structures can be seen along the coast of Abruzzo and Puglia, although only a handful still actually function.
Many trabucco have been turned into restaurants that serve the very freshest seafood. I chose Trabucco di Mimi because it had great reviews for the food, so that is where we made reservations for lunch. We enjoyed several delicious seafood appetizers that day, but the most memorable for me was the fried octopus.
As many times as I have cooked octopus, I have never tried frying it, and I loved the crispy outer texture and tender meaty inside. As soon as I returned home to Umbria, I went in search of a good-sized octopus to fry. View all posts. Cooking recipes. Prep Time. Cook Time. Passive Time. Votes: 3 Rating: 5 You: Rate this recipe! From time to time, check the tenderness level of the meat with a fork and remove the pot from the heat once the octopus is easily pierced.
You can allow the octopus to rest in the liquid and cool slightly before refrigerating if you plan to use it in a chilled dish such as our Citrus-Marinated Octopus with Labne and Radicchio-Fennel Salad.
Your poached octopus can be kept fresh in the refrigerator for a couple of days to use in other cold salads and carpaccios, or it can be served warm right away. For a little extra dimension of flavor, pan-fry your pre-cooked octopus briefly in a hot skillet for some delicious caramelization on the outside.
For the best result, start with the boiling or poaching method above, allowing the octopus to cook slowly and cool down before searing in a pan. Add your whole tentacles to an oiled pan for about 8 minutes per side, or pre-slice your tentacles into thinner pieces and cook for 2 minutes per side for a perfect finish.
We promise your guests will be blown away by your seafood cooking skills. By Gillie Houston Updated August 02, Save Pin FB More. Baby Bok Choy Slaw. EN GR. Akis Petretzikis Issue no. Calorie Meter Seasonal Tips. How to prepare artichokes. Yummy News Good Living Diary. My most popular recipes in sign language!
Nuts Free Diet It is usually followed when someone is allergic to nuts. Method In a pot add the vinegar, the water, the peppercorns, the allspice berries, the bay leaves, the garlic, and the stems of the parsley. Clean the octopus, separate the tentacles, and add them to the pot. Transfer over medium heat, cover with the lid and simmer for minutes. Set aside to cool. In a bowl add the flour, the corn starch, salt, pepper, and mix. Place a frying pan with the sunflower oil over medium heat.
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