BRAISED OCTOPUS
Provided by Molly O'Neill
Categories dinner, main course
Time 2h15m
Yield Four servings
Number Of Ingredients 9
Steps:
- In a large, heavy pot over medium heat, warm the olive oil. Add the garlic and ginger, and cook about 2 minutes. Add the chili-pepper flakes and the octopus. Cover. Lower heat. Braise until tender, about 1 1/2 to 2 hours, stirring frequently.
- Add tomatoes and stir well. Add salt and pepper to taste. Stir, cover and simmer for 10 more minutes. Add parsley. Serve with grilled country bread.
Nutrition Facts : @context http, Calories 908, UnsaturatedFat 26 grams, Carbohydrate 37 grams, Fat 35 grams, Fiber 3 grams, Protein 106 grams, SaturatedFat 6 grams, Sodium 2005 milligrams, Sugar 5 grams, TransFat 0 grams
BRAISED OCTOPUS WITH CHICKPEA SALAD AND SALSA VERDE
Steps:
- For the octopus: Fill a large pot about 2/3 full with water and bring to a boil. Blanch the octopus by placing it in the boiling water for 30 seconds. Remove and set aside.
- Drain the water or in another large pot, add the vinegar, wine, cinnamon, star anise, peppercorns, fennel seeds, bay leaf and a few sprigs each fresh parsley and thyme and bring to a simmer over medium-high heat. Add the octopus. Cover and cook until fork-tender, about 30 minutes.
- Prior to serving, if desired, heat a grill to high heat and grill the octopus pieces for texture until slightly charred and crisp on the outside.
- For the chickpea salad: Reheat the chickpeas in a medium pot over medium heat and keep warm. Prior to serving, remove from the heat and toss with the red onion, poblano, lemon zest and juice, lime juice, orange zest and juice, olive oil, romaine, arugula and chopped basil.
- For the salsa verde: Roughly chop the basil, parsley and garlic and add to a small food processor or blender. Slowly drizzle in the olive oil while pulsing until the ingredients are well combined and have a smooth consistency that is not too liquid. Add salt and pepper to taste.
- Serve the salsa verde over the chickpea salad and octopus.
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
BRAISED OCTOPUS WITH SPAGHETTI
Steps:
- Pour 6 tablespoons of the olive oil into the saucepan, and set it over low heat. Scatter the onion slices over the bottom of the pan, and lay the octopuses on top. Scatter the olives over the octopuses, cover the pan, and let the octopuses heat slowly, releasing their liquid, and starting to cook in it. After an hour or so, uncover the pan and check to see that there is plenty of octopus liquid in the pan. If it seems dry, add 1 cup of water at a time. This recipe should yield 2 cups of sauce when the octopus is done.
- Continue the covered slow cooking for another hour, until the octopuses are very tender. Start testing for doneness after 1 3/4 hours: stick the tines of a fork in the thickest part of each octopus; when the fork slides out easily, the meat is done.
- Remove the octopuses from the pot, and let them cool slightly. To make a meaty octopus sauce, cut both octopuses into 3/4-inch chunks, skin and all (or you can leave the octopuses whole for serving). Measure the liquid remaining in the saucepan. Again, you should have about 2 cups total. If the volume is greater, return the juices to the saucepan and boil to reduce it. Put the cut octopus meat and the juices in the skillet for dressing the pasta.
- Meanwhile, bring a large pot of salted water to a rolling boil (at least 6 quarts water with 1 tablespoon salt). Drop in the spaghetti, stirring and separating the strands. Cover the pot, return the water to a boil over high heat, then set the cover ajar and cook the pasta until barely al dente.
- As the spaghetti cooks, bring the octopus meat and sauce in the skillet to a rapid simmer; taste, and add 1/4 teaspoon salt if needed (octopus is naturally salty). Stir in the parsley.
- Lift the spaghetti from the pot, drain briefly, and drop it into the skillet. Toss the pasta and the simmering sauce together for a minute or two, until the spaghetti is nicely coated with sauce and perfectly al dente, and the octopus chunks are distributed throughout the pasta. Turn off the heat, drizzle over the remaining 2 tablespoons olive oil, and toss again. Heap the spaghetti into warm bowls, making sure each portion gets plenty of octopus pieces, and serve immediately.
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
BRAISED OCTOPUS
Steps:
- Cook octopus in large pot over medium heat until almost all of its water has evaporated. Add remaining ingredients, bring to a boil and then simmer half covered until sauce is reduced and slightly thickened (1-2 hours). Serve with rice or over pasta.
More about "braised octopus recipes"
BRAISED OCTOPUS RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
Servings 4Calories 488 per servingTotal Time 1 hr 20 mins
- Heat a pan large enough to hold the octopus and add 2 tablespoons of oil, then peel and chop the onion and garlic.When the oil is hot, add the onion, garlic, bay leaves and smoked paprika and cook for 2 minutes.
SPANISH BRAISED OCTOPUS IN PAPRIKA SAUCE RECIPE
From thespruceeats.com
4/5 (35)Total Time 4 hrsCategory AppetizerCalories 2570 per serving
FRENCH-STYLE BRAISED OCTOPUS RECIPE | KYLIE KWONG'S RECIPES | SBS …
From sbs.com.au
BRAISED OCTOPUS WITH POTATOES | SEAFOOD RECIPES | PBS FOOD
From pbs.org
BRAISED OCTOPUS RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
BRAISED OCTOPUS WITH POTATOES RECIPE RECIPE - FOOD NEWS
From foodnewsnews.com
BRAISED OCTOPUS WITH LIME, OLIVE AND ROCKET DRESSING RECIPE FROM …
From cooked.com
BRAISED OCTOPUS RECIPE
From crecipe.com
PROVENCAL BRAISED OCTOPUS RECIPE - PEANUT BUTTER RUNNER
From peanutbutterrunner.com
BRAISED OCTOPUS WITH WATERCRESS SAUCE | MISS CHINESE FOOD
From misschinesefood.com
BRAISED OCTOPUS RECIPE | GOOD FOOD
From goodfood.com.au
BRAISED OCTOPUS WITH MASHED POTATOES | REY DEL PULPO
From elreydelpulpo.com
4 BEST RECIPES FOR OCTOPUS | FOOD & WINE
From foodandwine.com
BEST RED WINE BRAISED OCTOPUS RECIPE - FOOD52
From food52.com
BRAISED OCTOPUS RECIPE WITH PINK GRAPEFRUIT - GREAT ITALIAN CHEFS
From greatitalianchefs.com
BRAISED OCTOPUS WITH OLIVES - DIANE KOCHILAS
From dianekochilas.com
RECIPE FOR GREEK STYLE OCTOPUS BRAISED IN WINE
From greekboston.com
BRAISED OCTOPUS IN TOMATO SAUCE WITH ROASTED FINGERLING …
From myrecipes.com
BRAISED OCTOPUS SEAFOOD RECIPES FOR DINNER - HUBPAGES
From discover.hubpages.com
RECIPE: SAFFRON BRAISED OCTOPUS - BC | GLOBALNEWS.CA
From globalnews.ca
BRAISED AND CHARGRILLED OCTOPUS WITH OREGANO RECIPE : SBS FOOD
From sbs.com.au
BRAISED OCTOPUS RECIPE | EAT SMARTER USA
From eatsmarter.com
RED WINE-BRAISED OCTOPUS | LE CREUSET® CANADA OFFICIAL SITE
From lecreuset.ca
SLOW-BRAISED OCTOPUS WITH POTATO SALAD RECIPE - BBC FOOD
From bbc.co.uk
BRAISED OCTOPUS (MUNEO-JORIM) RECIPE BY MAANGCHI
From maangchi.com
BRAISED OCTOPUS RECIPE | EAT SMARTER USA
From eatsmarter.com
GREEK WINE BRAISED OCTOPUS | AKIS PETRETZIKIS
From akispetretzikis.com
BRAISED OCTOPUS WITH HERB TABBOULEH RECIPE FROM SLOW BY JAMES …
From cooked.com.au
OCTOPUS BRAISED WITH EGGPLANT - DIANE KOCHILAS
From dianekochilas.com
BRAISED OCTOPUS WITH SMOKY PAPRIKA RECIPE | MORRISONS - YOUTUBE
From youtube.com
RED WINE-BRAISED OCTOPUS | AMERICA'S TEST KITCHEN
From americastestkitchen.com
RED WINE-BRAISED OCTOPUS RECIPE | REY DEL PULPO
From elreydelpulpo.com
BRAISED OCTOPUS WITH OREGANO | GOURMET TRAVELLER
From gourmettraveller.com.au
RED WINE-BRAISED BABY OCTOPUS WITH BLACK OLIVES RECIPE
From foodandwine.com
GREEK OCTOPUS AND ONION STEW RECIPE (OCTOPUS STIFADO)
From mygreekdish.com
SPANISH-STYLE BRAISED OCTOPUS RECIPE - YOUTUBE
From youtube.com
BRAISED OCTOPUS WITH POTATOES RECIPE RECIPE | GOOD FOOD
From goodfood.com.au
10 BEST BABY OCTOPUS RECIPES | YUMMLY
From yummly.com
BRAISED OCTOPUS RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love