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Friday, September 3, 2010

Octopus tapas

I seem to be cooking octopus on a weekly basis at the moment. In fact I can't get enough of it. See my recipe from last summer it's as easy as pie but there is another way to prepare octopus. Just place the washed octopus in a large shallow pan and place a lid on top. Gently cook on a low heat for about an hour and a quarter until tender when pierced with the point of a sharp knife. The octopus will release its own juice and in this juice it slowly cooks and it just as delicious without the use of herbs, spices and vinegar. Remove from the heat when cooked, cool down completely in its own juice then clean it up under a running tap. The loose dark skin will fall away leaving soft pink flesh ready for slicing. 

Cut the octopus into small rings, hold two or three rings together with a toothpick. Drizzle over some olive oil, a sprinkling of pink sea salt and a little paprika.

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