All KNIGHTS should know how to cook octopus, it is an important technique for your repertoire. And could not be easier!
The benefit of fully cooked Spanish octopus is that there is no tenderizing or preparation necessary. The octopus tentacles go from package to meal in mins and can be seasoned and prepared in many ways, for appetizers or main course dishes.
A staple in Mediterranean cuisines, octopus is a versatile ingredient that will delight with its convenience and flavor.
Read on for my tip on cooking and serving octopus.
Heating the octopus before serving gives it a flavorful finish. Cut into bite-sized pieces, or leave whole if you prefer, then sear briefly on each side. Use duck fat, olive oil, French butter, or the fat of your choice. Remove from the pan and sprinkle with salt, pepper, smoked paprika, or piment d’Espelette.
The simplest way to enjoy fully cooked octopus is to briefly marinate the pieces in olive oil, lemon, a little garlic, rosemary, and thyme. After just 30 mins the octopus will take on the flavor and can be served as is with olives, feta cheese, sliced onions, or on a bed of greens.
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