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
BBQ GARLIC OCTOPUS
I felt like some baby octopus but didn't find a recipe that appealed to me tonight so thought I'd post this original one that came out well. I've listed ingredients for a single generous serve which is all I was making but you can obviously scale it up easily.
Provided by Peter J
Categories Octopus
Time 27m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Bring water to boil in a small covered saucepan.
- Place octopus in saucepan, cover and reduce heat to medium-high and cook for 10 minutes. This is a lazy way to steam / boil them.
- Remove from heat and drain remaining water using the lid.
- Add olive oil, garlic, parsley, oregano and squeeze the lemon over the top and mix together.
- Place on preheated medium BBQ grill plate and cook around 2 minutes with the head facing down and around 5 minutes with the tentacles facing down.
Nutrition Facts : Calories 75.5, Fat 7, SaturatedFat 1, Sodium 5.3, Carbohydrate 6.9, Fiber 2.7, Protein 0.9
OCTOPUS, GALICIAN STYLE
Provided by Mark Bittman
Categories dinner, main course
Time 2h
Yield 4 to 8 servings
Number Of Ingredients 5
Steps:
- Thaw octopus if necessary, either for 24 hours in refrigerator, or for a few hours in a couple of changes of cold water. With a scissors, remove skinny tips of tentacles and, cutting through webbing that connects them, separate the 8 tentacles and discard head. (Alternatively, you can cook the octopus whole and cut it up after cooking.)
- Bring a large pot of water to a boil and salt it well. Put octopus in water and, when it returns to boil, cover and adjust heat so water simmers gently. Cook an hour or so, until octopus is tender. Meanwhile peel potatoes and cut into 2-inch slices. Lower them into water and cook until tender, about a half hour. Remove if they're done before octopus, and keep warm.
- When octopus is tender, remove it and drain. Put potatoes on a platter and cut octopus into pieces (again, a scissors is easiest); top potatoes with it. Drizzle all liberally with pimentón, olive oil and coarse salt, and serve hot or warm.
OCTOPUS WITH GARLIC SAUCE
Adapted from Aglaia Kremezi's "Foods of the Greek Islands"
Provided by Molly O'Neill
Categories dips and spreads, appetizer
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 2
Steps:
- If using fresh octopus, rinse it well and place in a heavy, nonreactive pot. Cook over medium heat, covered, for 10 minutes. Reduce the heat to low and simmer for 20 minutes, or until the octopus is fork-tender, adding a few tablespoons of water as needed. If using frozen octopus, place it in the pot still frozen and cook over medium-low heat, turning frequently, until thawed. Remove from heat.
- Drain the octopus, reserving the cooking liquid, and cut it into bite-size pieces. Place in a serving bowl. Stir in a few tablespoons of the cooking liquid to thin the dip to sauce consistency. Pour over the octopus and cool to room temperature. Garnish with reserved capers and serve.
Nutrition Facts : @context http, Calories 107, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 1 gram, Fiber 0 grams, Protein 17 grams, SaturatedFat 0 grams, Sodium 262 milligrams, Sugar 0 grams
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 IN RANCHERO SAUCE
This recipe is adapted from the wonderful "Cuisine of the Water Gods" which is sadly out of print. It's hands down my favorite octopus recipe. It seems like a lot of work the first time you make it, but trust me, this will blow your mind. Even the most squeamish folks I know love it.
Provided by Zeke Koch
Categories Stew
Time 3h
Yield 10 serving(s)
Number Of Ingredients 19
Steps:
- First roast 2 medium onion and 2 heads garlic in the oven (at 425 for 20 minutes or so until they start to caramelize). Alternately you can pan roast them in a cast iron skillet.
- In a large pot place roasted onion and garlic, octopus, 2 bunches parsley & cilantro, peppercorns, 4 serrano chiles (whole), 16 cups water and beer.
- Boil for 1 1/2 to two hours.
- Remove from heat and let the octopus cool in the liquid while you start the ranchero sauce.
- Bring 6 cups of water to boil with 16 plum tomatoes, 14 serranos, 1 1/2 sliced tomatoes and 6 cloves of garlic and simmer for 30 minutes.
- Strain out the solids (saving the Ranchero broth), puree the solids in a blender or Cuisinart with 1 1/2 cups or the retained broth.
- Now, heat 1/2 cup olive oil in a tall thick pot and add 6 cloves of garlic. Simmer the garlic until it turns golden, remove them with a slotted spoon and carefully pour in the Ranchero sauce. This will cause splattering so I strongly encourage long sleeves. Stir like mad for the first few minutes until it's a gentle simmer. Cook for 30 minutes.
- Now strain the liquid from the simmered octopus and in a separate pan cook down to 3 cups. This should take about 30 minutes. Meanwhile separate the octopus from the veggies and toss the veggies.
- While the ranchero sauce and octopus are simmering down take the final 6 cloves of garlic, 1/2 cup of cilantro and salt and either in a pestle or a blender puree into a smooth paste.
- Add the paste, octopus and reduced octopus stock to the ranchero sauce and cook for a final 20 minutes.
- I sometimes split this recipe over two days (make the octopus one night and the ranchero the next).
Nutrition Facts : Calories 371.9, Fat 13.5, SaturatedFat 2, Cholesterol 97.9, Sodium 855.3, Carbohydrate 26.9, Fiber 3.8, Sugar 8.7, Protein 34.8
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