Recipe Requested Octopus

[Twigg]

I bought a 2 kilo octopus today. I want to cook it tomorrow. Any suggestions? Was thinking of grilling. Bought it on a whim at Whole Foods while driving thru Louisville today. Its thawed, so need to use tomorrow.

 

[juice]

Grilling it would be my first option as well.

 

[Twigg]

Thinking of a 60 minute boil with pepper and bay leaf before grilling or beating the hell out of it with mallet before grilling.

 

[McMan]

Spanish Octopus and potatoes:
https://www.foodandwine.com/recipes/pulpo-la-gallega-grilled-octopus-potatoes

 

[Twigg]

@McMan
Thanks, that sounds great!

 

[Slim278]

"Holding the octopus by the head, carefully and quickly dip the tentacles into the water 3 times, then lower it into the pot "

From the article linked above.
As I have never cooked octopus, could someone explain the reasoning for the tentacle dipping.

 

[Twigg]

I wonder if if forces the curling to fit in the pot better.

 

[rickbern]

Sous vide is a good technique for octopus

 

[McMan]

"Holding the octopus by the head, carefully and quickly dip the tentacles into the water 3 times, then lower it into the pot "

From the article linked above.
As I have never cooked octopus, could someone explain the reasoning for the tentacle dipping.

This is what interested me:
"José Andrés adds a clean copper penny to the saucepan to replicate the traditional technique of cooking octopus in a copper pot. The chemical reaction of the copper and the octopus gives the tentacles a gorgeous purple tint."

 

[mise_en_place]

As I have never cooked octopus, could someone explain the reasoning for the tentacle dipping.

It's for aesthetics. Doing this "sets" the tentacles in an attractive curly shape.

 

[Eziemniak]

Freeze your octo first to tenderize it - the most important step
If not fancy freezing just the **** out of it
Almost always poach first
Easy on fire - gentle simmer
Have a skewer ready after 35 min and keep checking for doneness, should be the least resistance possible

Edit
I just saw it was frozen already
I like pulpo in bao with some grilled veg, sweet chillie sauce and sirracha
Head is best to leave to marinate for a salad or something

 

[M1k3]

Light boil with bay leaf (1 leaf or so per octopus) and whole black pepper (about 1 tablespoon per octopus). Dunk if you want the fancy looks. Should take about an hour, give or take. Doneness when poked should feel roughly like a boiled potato that's done, not to hell though. Remove beak.

Marinade in whatever flavor you want. I like simple olive oil, garlic, parsley. Grill on high/medium-high heat. Quickly char/warm it up. Finish with salt to taste.

 

[Twigg]

You guys are great! Thanks for all of the advice!

 

[damiano]

I often use m1k3’s approach, but without grilling, and especially when the octopus is really fresh. My other go to recipe is a stew in red wine. Not many people know how delicious an octopus stew is!

https://www.torciano.com/en/recipes/cooking-with-wine-octopus-with-red-wine/

 

[sododgy]

Sous vide is a good technique for octopus

I've only prepared octopus once. It was sous vide, then grill finished, and turned out wonderfully

 

[FishmanDE]

late to the party, but no need to tenderize if frozen. Freezing process breaks down cell structure. hour might be excessive, but boil for at least 40min and grilling would be great. Hope yours turned out well!

 

[Michi]

I made this recently, with dried octopus. No doubt, it would work just as well with fresh one. Flavour turned out very nice, and I'll definitely make this again.

http://ile-maurice.tripod.com/ouritesecroug.htm

 

[Eziemniak]

Locatelli actually recommends braising pulpo in its own liquid, as it has enough of it, instead of boiling.

 

[damiano]

Locatelli actually recommends braising pulpo in its own liquid, as it has enough of it, instead of boiling.
View attachment 96313

I’ve done this as well. A lot of water comes out of the octopus that indeed one doesn’t really need to add liquids. Wine does add a nice flavour though.

Not so sure about seeing it as a replacement of boiling in water - they are two different methods to cook octopus with each having their own different taste profiles.

 

[zizirex]

make sushi or my favourite, Takoyaki

 

[Alder26]

Poaching the octopus in salted water with lemon paprika and chili flake can be nice. Brown butter, chilies, castelvetrano olives and garlic and a lemon wedge. You could also serve with a simple shaved fennel salad with olive oil and lemon juice to dress