Part of the awesomeness of going through my cookbooks and tagging a recipe and then opening that book again about 6 months later is it’s a total surprise to see what I will be cooking. I have cooked some things I would normally shy away from (because I made it a rule that I can’t opt out of cooking something) and doing so it has really expanded my culinary skills.The next recipe comes from one of the few tapas cookbooks I own.
The main ingredient is something about a year ago I would have probably not eaten, and would have NEVER considered cooking. It’s OCTOPUS!!
The recipe tagged was for Marinated Octopus Tentacles. I ran to 4 stores and could only find baby octopus, so I modified the recipe to make it work.
I first got a pot of boiling water going on the stove. Then I submerged the tentacles from baby octopuses into the water using a strainer basket.
I let the tentacles blanch for 30 seconds, then removed, and blanched again for 30 seconds, and repeated again 1 more time. Then I reduced the heat to low, placed the tentacles directly in the water, covered and let simmer for 30 minutes. I then removed the pot from the heat and let it cool before straining the tentacles from the water.
Next I heated some olive oil in a large skillet. I added red wine vinegar, garlic, parsley, paprika, pepper flakes, capers and the octopus. I cooked stirring for 5 minutes.
I placed the contents of the skillet in bowl, let it cool, covered and refrigerated overnight.
I let the octopus come to room temperature, then I stirred in lemon juice, some additional parsley and served.
The Verdict: These little guys were great! They make a very impressive appetizer as well. They were very tender and super tasty. The lemon added a nice layer to the flavor. Don’t be intimidated – make these!
Some of you may have noticed that my blog was down for a few days and I haven’t posted anything in a whole week, well after a lot frustration I decided to hire someone to re-do my blog. I couldn’t be happier with the results. And one of the many benefits is I know have these great “recipe cards” which I can place on the actual post page (instead of having a separate link to recipe post). Hope you all love it as much as I do! I welcome any feedback. And if anyone is looking for web services I highly recommend checking out PanKogut!
- legs from 2 lbs of baby octopus, bodies removed and discarded
- 3 TB olive oil
- 2 TB red wine vinegar
- 2 garlic cloves, crushed
- 3 TB parsley, chopped, divided
- 1/2 tsp paprika
- 1/2 tsp red pepper flakes
- 1 TB capers, chopped
- juice from 1 lemon
- sea salt & pepper
- Bring a large pot of water to boil. Place octopus legs in basket or strainer that can be submerged into the boiling water. Submerge the basket in the water for 30 seconds. Remove and re-submerge 2 additional times for 30 seconds each time.
- Remove octopus legs from the basket and place them directly into the water. Lower heat of the pot to low, cover and simmer the octopus for 30 minutes. Remove the pot from heat and let the water cool then drain the octopus legs from the pot.
- Heat the oil in a large skillet over medium high heat. Add the vinegar, garlic, 2 TB of the parsley, paprika, red pepper flakes, capers and the octopus legs. Bring to boil and then simmer stirring occasionally for 3 minutes. Transfer to a ceramic dish, cool, cover and refrigerate overnight.
- Serve at room temperature mixed with lemon juice and remaining parsley.