Braised Octopus Food

BRAISED AND CHARRED OCTOPUS TACO

Steps:

• For the octopus: Add the octopus, red wine, chicken stock, carrots, 1 head garlic, onion, shallot and some salt, black pepper and red pepper flakes to a large stockpot. Bring to a simmer and cook for 20 minutes. Drain and set aside.
• Heat 2 tablespoons olive oil in a large skillet over high heat. Add the octopus, 4 garlic cloves, lemon juice and some salt and pepper. Saute for 4 to 5 minutes.
• For the arugula salad: Toss together the arugula, mustard, olive oil, vinegar and some salt and pepper in a bowl.
• For the olive tapenade: Add the olive oil, garlic and lemon juice to a food processor and pulse to blend. Add the black olives, Kalamata olives, green olives, pistachios, basil, red pepper flakes and some salt and pepper. Pulse to a chunky puree.
• Add 1/2 cup of the tapenade to the arugula salad.
• For the pickled carrots: Bring the vinegar, salt and sugar to a low simmer in a small saucepan. Add the carrots and Thai chiles and simmer for 8 to 10 minutes. Drain and let cool.
• For the zesty yogurt: In a food processor, blend the yogurt, lemon juice, garlic, a decent amount of salt, and a pinch each of black pepper and red pepper flakes.
• To plate: Top a tortilla with arugula salad followed by 3 to 4 baby octopus and some pickled carrots. Drizzle with zesty yogurt.

BRAISED OCTOPUS AND TANGY POTATO SALAD

Steps:

• For the octopus: Cut the head off the octopus. Combine the tentacles, parsley, olive oil, oregano, thyme, shallots and garlic in a cast-iron pot over medium-high heat. Cover and gradually bring the mixture to a boil. You don't need to add any liquid to the pot because the octopus will release its own braising liquid. Once it comes to a boil, reduce the heat to medium-low and simmer for 1 hour.
• Remove the octopus from the heat and let cool in the braising liquid. On a large piece of plastic wrap, lay the tentacles top to tail. Season with salt and cracked pepper. Tightly roll up (it should look like a long sausage). Use more plastic wrap to secure the octopus, if necessary. Refrigerate for at least 4 hours (or overnight) to set.
• For the potato salad: Combine the gherkins, capers, oil, mustard, vinegar, potatoes, shallots, chiles, chives and parsley in a large bowl. Season with salt and pepper.
• To serve, unwrap the octopus and thinly slice. Divide the octopus among plates, drizzle with olive oil and garnish with lemon zest and celery leaves. Serve the potato salad alongside.
• Cook's Note: The octopus head can be reserved and then sliced and eaten with the rest of the dish.

BRAISED OCTOPUS WITH SPAGHETTI

Steps:

• Pour 6 tablespoons of the olive oil into the saucepan, and set it over low heat. Scatter the onion slices over the bottom of the pan, and lay the octopuses on top. Scatter the olives over the octopuses, cover the pan, and let the octopuses heat slowly, releasing their liquid, and starting to cook in it. After an hour or so, uncover the pan and check to see that there is plenty of octopus liquid in the pan. If it seems dry, add 1 cup of water at a time. This recipe should yield 2 cups of sauce when the octopus is done.
• Continue the covered slow cooking for another hour, until the octopuses are very tender. Start testing for doneness after 1 3/4 hours: stick the tines of a fork in the thickest part of each octopus; when the fork slides out easily, the meat is done.
• Remove the octopuses from the pot, and let them cool slightly. To make a meaty octopus sauce, cut both octopuses into 3/4-inch chunks, skin and all (or you can leave the octopuses whole for serving). Measure the liquid remaining in the saucepan. Again, you should have about 2 cups total. If the volume is greater, return the juices to the saucepan and boil to reduce it. Put the cut octopus meat and the juices in the skillet for dressing the pasta.
• Meanwhile, bring a large pot of salted water to a rolling boil (at least 6 quarts water with 1 tablespoon salt). Drop in the spaghetti, stirring and separating the strands. Cover the pot, return the water to a boil over high heat, then set the cover ajar and cook the pasta until barely al dente.
• As the spaghetti cooks, bring the octopus meat and sauce in the skillet to a rapid simmer; taste, and add 1/4 teaspoon salt if needed (octopus is naturally salty). Stir in the parsley.
• Lift the spaghetti from the pot, drain briefly, and drop it into the skillet. Toss the pasta and the simmering sauce together for a minute or two, until the spaghetti is nicely coated with sauce and perfectly al dente, and the octopus chunks are distributed throughout the pasta. Turn off the heat, drizzle over the remaining 2 tablespoons olive oil, and toss again. Heap the spaghetti into warm bowls, making sure each portion gets plenty of octopus pieces, and serve immediately.

BRAISED OCTOPUS WITH CHICKPEA SALAD AND SALSA VERDE

Steps:

• For the octopus: Fill a large pot about 2/3 full with water and bring to a boil. Blanch the octopus by placing it in the boiling water for 30 seconds. Remove and set aside.
• Drain the water or in another large pot, add the vinegar, wine, cinnamon, star anise, peppercorns, fennel seeds, bay leaf and a few sprigs each fresh parsley and thyme and bring to a simmer over medium-high heat. Add the octopus. Cover and cook until fork-tender, about 30 minutes.
• Prior to serving, if desired, heat a grill to high heat and grill the octopus pieces for texture until slightly charred and crisp on the outside.
• For the chickpea salad: Reheat the chickpeas in a medium pot over medium heat and keep warm. Prior to serving, remove from the heat and toss with the red onion, poblano, lemon zest and juice, lime juice, orange zest and juice, olive oil, romaine, arugula and chopped basil.
• For the salsa verde: Roughly chop the basil, parsley and garlic and add to a small food processor or blender. Slowly drizzle in the olive oil while pulsing until the ingredients are well combined and have a smooth consistency that is not too liquid. Add salt and pepper to taste.
• Serve the salsa verde over the chickpea salad and octopus.

BRAISED OCTOPUS

Steps:

• In a large, heavy pot over medium heat, warm the olive oil. Add the garlic and ginger, and cook about 2 minutes. Add the chili-pepper flakes and the octopus. Cover. Lower heat. Braise until tender, about 1 1/2 to 2 hours, stirring frequently.
• Add tomatoes and stir well. Add salt and pepper to taste. Stir, cover and simmer for 10 more minutes. Add parsley. Serve with grilled country bread.