The octopus is a type of mollusk. Although not many people in the U.S like the idea of eating octopus because of the way it looks, it is considered a delicacy in Italy, Spain, Portugal, and Japan. It has a mild flavor, similar to squid. You can eat it as an appetizer or as a main dish.
It is not a complicated food to cook, it just takes time because of its tough consistency. If you do not cook it long enough it can be rubbery. Some people like to boil it before simmering. Some like to remove the skin from it. Whatever you do, make sure you remove the “beak” which is underneath the head in the center of it.
Although 2 octopi for 2-3 people sounds like a lot, it actually does not render much because all the liquid comes out and it shrinks. Once you start cooking it, it will turn pink.
Serves 2-3 people
Ingredients
2 small octopi, fresh or frozen
2 large cloves of garlic, smashed and sliced
1/2 cup (approx.) of either white wine or beer
2 T olive oil
- rinse and cut up the octopus into 1 – 2 inch pieces.
- saute garlic in olive oil.
- add the octopus along with beer or wine and simmer for about 2 hours until tender.
There is no need to add salt because the octopus is naturally salty. Serve with lemon wedges to squeeze the juice over it.
It is also very tasty when cooked with cubed potatoes.
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