Oktapodi Toursi Pickled Octopus Food

OKTAPODI TOURSI (PICKLED OCTOPUS)

Steps:

• Prepare and wash the octopus.
• Place the head and tentacles in a pan with 6-8tbsp water, cover and simmer for 60 to 75 minutes until it is tender.
• Test it with a skewer.
• Drain off any remaining liquid and set aside to cool.
• Cut the flesh into 1/2" strips and pack them loosely into a screw-topped jar.
• Mix enough oil and vinegar to fill the jar- the exact amount will depend on the relative volumes of the seafood and the container- stir in the garlic and season with salt and pepper.
• If you are using dried thyme, mix it with the liquid at this stage.
• Pour it over the octopus, making sure that every last piece is completely immersed.
• If you are using thyme stalks, push them into the jar.
• Cover the jar and set it aside for at least 4-5 days before using.
• To serve, drain the octopus and serve it on small individual plates or saucers with the lemon wedges.
• Cubes of at least one-day old bread, speared on cocktail sticks, are the usual accompaniment.

OCTOPUS KILAWEN

Steps:

• Fill an 8-quart stock pot with water, add salt, and sliced ginger roots. Bring water to a boil and let it boil for 5 minutes to allow ginger root essence to permeate the water.
• Wash the octopus under running cold water. Invert its head inside out like a sock. Holding the head of the octopus with a pair of tynes, completely submerge the octopus into the boiling water and count 10 seconds -- 1001, 1002, 1003, etc.
• With the tynes still attached to the head of the octopus, lift it out of the stock pot and rest it in a holding pan. Allow water to come to a boil before resubmerging the octopus as in Step 1. Repeat step one 3 times.
• After the third submersion turn the heat down to simmer. Put the octopus into the pot of simmering water, drop 3 pieces of used cork from wine bottles and cover.
• After 10 - 15 minutes, using the tynes pierce the octopus' neck between the head and tentacles. Feel the resistance. If the tynes feel a "crunchy, soft and tender" insertion, it is time to remove the octopus from the pot and let sit in the holding pan to cool.
• Remove the head of the octopus, severing above the tentacles. Slice tentacles individually to the thickness desired. Cut straight across the tentacles. Slicing diagonally makes the cuts tougher to chew. Set the sliced octopus aside.
• To create the cheviche sauce, mince the cilantro leaves, slice very thinly the white portion of the green scallions, and mix it with the rest of the lime juice, vinegar, ginger roots and crushed tomatoes and hot peppers. Season with salt to taste.

PICKLED OCTOPUS

Steps:

• If you can buy cleaned octopus you can skip the next stage.
• Gut the octopus and peel the skin from the octopus. Remove the beak (it is located at the top of the legs).
• Place the octopus in large pan with 1 cup water. Cook over medium/low heat. The octopus will give off a lot of liquid but check ocassionally that there is still enough liquid in the pan.
• Cook for about 1 -1 1/2 hours. Test with a skew, it should easily pierce the flesh.
• Remove from pan and allow to cool slightly or cool enough to handle.
• Slice tentacles into 3cm lengths and body into pieces.
• Mix up the dressing ingredients. Check dressing that it is not too vinegary as vinegar strenght is so variable.
• Pack the octopus in the sterlised jars and pour over the marinade.
• Let sit in the refrigerator for 5 days before eating.
• Serve as part of meze.

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.