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.
|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.
|Beautiful in a creepy kind of way.|
The Only Octopus Recipe You'll Ever Need
1 lb of large or small baby octopus, beaks removed (ask your fishmonger)
1 wine cork
1-2 bay leaves
1 clove garlic, minced
Salt & Pepper
2-3 tsp green onions, chopped
Fill a pot with water. Add bay leaves, wine cork, and octopus. Simmer on low for 1.5 hours.
|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.
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