Ever try octopus? No?
It's delicious. No, really, it is! Kind of like a mix between chicken and fish — hearty and mild. If you cook it the right way, it will be fork-tender and sweet. No rubbery goop, I promise.
The secret is … and this is true … a wine cork. Something about the enzymes in the cork offer a natural tenderizer that makes this tough little critter smooth as buttah.
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| Justin and I collected a lot of wine corks over the … ahem … weeks. |
These babies might look scary, but they're really nothing to sweat over.
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| Beautiful in a creepy kind of way. |
The Only Octopus Recipe You'll Ever Need
{Printable Recipe}
1 lb of large or small baby octopus, beaks removed (ask your fishmonger)
1 wine cork
1-2 bay leaves
1 clove garlic, minced
Olive oil
Salt & Pepper
2-3 tsp green onions, chopped
Preparation
Fill a pot with water. Add bay leaves, wine cork, and octopus. Simmer on low for 1.5 hours.
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| The water turns purple! Weird, I know. |
When the octopus is fork-tender, pull it out and let it drain.
Salt the octopus.
Heat up the olive oil and saute the garlic. Toss in the octopus to warm through and get a little crispy on the edges. Salt and pepper to taste.
Give it a try. You won't be disappointed. Trust me.
-Katie
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Starke: I don't mean to be snarky, but Octopi are smart creatures that should not be consumed by humans. There are two (a lady and a gentleman) at the Seattle aquarium. At night the gentleman used to break out of his enclosure and find his way to his lady's tank. There he could be found in the morning, right where he wanted to be, next to his lady.
ReplyDeleteNo worries, I don't think I'll be buying them any more - I'm pretty sure Whole Foods is declaring them an unsustainable food now. That's a really sweet story though. I had no idea octopi were capable of love!
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