goglec.blogg.se - Spanish octopus

The taste of octopus is mild and sweet, never fishy. Lastly, the octopus is finished off on a hot grill (or smoker) for a few minutes for those appealing (and delicious) charred bits. You will likely be purchasing a frozen or pre-frozen octopus, and yes, it is true that the freezing process has done some of the work of tenderization but it is not enough.ģ. I tried this once and ended up with tough and stringy meat - something that octopus should never be.

Something I hear said is that a frozen octopus is already tender and simply needs quick steam before grilling. The octopus is laid on top of this bed of aromatics in a heavy pot or pan and slowly allowed to braise in its own juices. You can also try steaming but I personally prefer braising and using a bed of chopped onions, carrots, celery, parsley, and bay leaf. The biggest challenge with octopus is getting the flesh to an appropriately tender state which is why it needs to be braised for several hours on low heat. Then it is steamed or braised in the oven for a few hours on a bed of aromatics.

First, you blanch the octopus in boiling salted water for a brief time.

Aromatics (Carrot, Celery, Onion, Bay Leaf, Parsley).

Comments Ingredients aromatics like carrot, onion, celery, parsley, and bay leaf infuse the octopus with a delicate scent as it tenderizes.

Octopus is quite lovely done in numerous ways. Serve with a classic Risotto as a starter or on the side or garlicky smashed potatoes like in my traditional Croatian Blitva Recipe. This easy grilled octopus recipe is a traditional Mediterranean preparation that makes for a lovely appetizer, dinner, or cold lunchtime salad. The truth is that octopus is incredibly easy to make. Not enough people venture into cooking octopus at home, reserving this delicious seafood preparation for special occasions in restaurants.