Italian/Spanish Octopus?

M

Miss Brooks

New member
I'm planning on picking up 2 2.5lb (or so) fresh octopusses tomorrow
morning. I will blanch and dry braise them (the arms) in a 200F oven
for 4-5 hours and reduce the resulting juices to form part of the
marinade - which is where I'm stuck.

I'm leaning towards a Spanish or Italian style marinade of olive oil,
spices, and tomatoes, but I'm not sure what exactly I'm looking for.
Do any of you Italians have a good cephalapod marinade? Or any other
octopus techniques? I have not done this before but am motivated by
the strongly flavored Spanish style canned octopus I've had in the
past.

-sw
 
On Wed, 23 Mar 2011 21:45:48 -0700 (PDT), projectile vomit chick
wrote:


Shouldn't smell much at all. Ever cook tripe, tripas, or shitlins?
That's the most unappetizing culinary smell there is considering they
don't amount to anything especially tasty. Other foods may smell
worse, but at least they taste good.

-sw
 
Sqwertz wrote:


I don't love octpus so don't have a great experience at cooking it, but my
sister's husband is a great cook at that: he cooks it in a tall pot with
lid-on and just a minimum of water, the octopus releases more water so you
don't need much. Then he turns the heat off and lets it there as it is,
covered in the pot, for about an hour. Then it's ready.
We usually have it at room temp in a "octopus salad": sliced cooked octopus,
cooked calamari and/or cuttlefish and diced boiled potatoes, all dressed
with EVO oil, salt and freshly ground pepper, and often some fresh parsley.
--
ViLco
Let the liquor do the thinking
 
On Thu, 24 Mar 2011 11:36:48 -0400, Jean B. wrote:


I had minor surgery yesterday. Still no solid food for at least
another day. Hopefully It'll be better soon. It's this damn oak.
It's really bad in Texas right now - the worst it's ever been, so they
say.

-sw
 
On Thu, 24 Mar 2011 12:00:05 -0400, Jean B. wrote:


I may still have the tonsils out. Next time Haggen Dasz goes on
sale...

-sw
 
On Thu, 24 Mar 2011 08:58:12 -0700 (PDT), Nan
wrote:


Calamari is squid.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
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