|
3-1/2
7
4
2
3
1/4
tt
|
#
T
T
cl
t
|
Octopus (1)
Olive Oil ExtV
Lemon Juice
Garlic
Parsley sprig
Pepper
Salt
|
Make - (45 min to 2-1/4 hrs - 20 min work)
- Rinse OCTOPUS and drain. Bring a deep pot of water to a boil
and put in it 1/2 an Onion and a couple wine corks. For details see
Cooking Large Octopi
for explanation and cooking details).
- Drop in the octopus and bring back to a boil. Your 3-1/2 pound
octopus will curl up, stiffen and shrink to about 1-1/2 pound within
a couple of minutes. Bring back to a boil, cover and simmer over
medium heat until tender. This will take 1-1/2 to 2 hours depending
on octopus size and whether you want to rub off the skin and sucker
disks or not. If you used two smaller octopi check at 1-1/4 hours.
Octopus is done when a thin skewer goes through the thickest part
of a tentacle without encountering rubbery resistance.
- Small OCTOPUS is cooked much differently, and really small
ones can be included whole. For details see
Cooking Small Octopi.
- Meanwhile: Make the dressing (see
Note-2). Chop GARLIC and PARSLEY very fine.
Mix with Olive Oil,
Lemon Juice, Pepper and Salt.
- When Octopus is done, cut the tentacles into pieces the size
you want, generally 1/2" long at the big end and increasing as the
tentacle gets narrower. Mix thoroughly with the dressing while still
warm.
|
