Baked Octopus Recipe By Tasty Food

EASY BAKED MEDITERRANEAN OCTOPUS RECIPE

Steps:

• Preheat your oven to 320°F (160°C)
• Rinse the octopus and discard any stuff from the inner part of its hood. Remove its tooth from the center (the easiest way to do that is to cut the octopus in half. Otherwise, you can pick it out with your finger, but this may be a bit tricky)
• Make a cross with two sheets of foil, about 1.5-2 feet each. Place a piece of baking paper on the center of the cross and place the octopus on top of it. Pour the olive oil and balsamic over the octopus, add the rest of the ingredients and wrap firmly with the foil.
• Place on a baking tray and bake for 1 hour 30 minutes. Unwrap and check to see if the octopus is fork tender. If it seems a little tough, bake for 30 more minutes.
• Unwrap, take the octopus out of the foil and cut into pieces. Drizzle with olive oil and some balsamic and serve.Eat!

BRAISED OCTOPUS

Steps:

• Set the saucepan over low heat. Pour in 6 tablespoons of the olive oil. Scatter the onion in the bottom of the pan and add the garlic. Nestle the octopus on top of the onions. Scatter the olives over the octopus. Cover and let the octopus stew in its own juices for 1 hour.
• Uncover the octopus, there should be a lot of liquid from the octopus in the pan. Cover and continue to stew over low heat until the octopus is very tender, about 45 minutes to 1 hour and 15 minutes more, depending on the size of the octopus. To test for doneness, stick a fork in the thickest part of the octopus, it is done if the fork slides out easily.
• Remove the octopus from the pot and let cool slightly. Cut the octopus into 3/4-inch chunks, skin and all. Put the octopus chunks in the skillet and pour in the contents of the saucepan as well. Taste the sauce for salt (the octopus can be very salty) and add the salt, if needed. Get the sauce simmering rapidly over medium heat and stir in the parsley. You should have 2 cups or so of braising juices in the skillet. If there's much more than that, boil to reduce the sauce

PORTUGUESE ROASTED OCTOPUS

Steps:

• Preheat the oven to 400°F.
• Combine all of the spices (except for salt), onions, garlic, oil and wine in a large roasting pan with a lid.
• Cut up the octopus tentacles into large 3 inch pieces, removing any excess skin. Separate the skin from the head by pulling it apart, then cut into large pieces. (Make sure you remove the mouth & bone from the head).
• Wash thoroughly, then add to the roasting pan.
• Roast uncovered for approximately 1 hour. Cover then roast for another hour.
• Cut the potatoes into either quarters or eights, depending on the size of the potatoes. If you're a big potato fan, you can definitely add more of them.
• When the octopus is tender, add the potatoes and cook for another hour, or so. If the sauce is drying, you can add either more wine or some water.
• The cooking time will vary depending on the size and thickness of the octopus. Adjust the time accordingly.
• Taste the potatoes, then add more salt, or more spices if desired.
• *Taste the potatoes before adding any salt because the raw octopus has a lot of salt. The octopus will shrink significantly.