Wednesday, 7 October 2009

Octopus -

I have this recipe courtesy of Ana Ortins of
"Portuguese Homestyle Cooking"

You can use frozen baby octopus - (defrosted)
Rinse the octopus thoroughly in all the crevices, including the head.
Just below the head check for a round little nodule that needs to be cut out and discarded. Cut the octopus in fork size pieces.

Starting with 1 cup each, bring equal amounts of white wine*, of water, fish or veg. stock, together in a pan.
Add more equally, as needed to completely cover the octopus.
Add a bayleaf, a generous pinch of crushed red chili pepper and a teaspoon of coarse kosher salt.
Bring to a boil over a medium high heat.

Reduce heat to medium low or simmer, and add the octopus.
Cover and simmer for about 40 - 50 mins. Keep an eye on it so it doesn't boil.
Test with a fork for tenderness.

Drain and season with chopped garlic, extra virgin olive oil, splash of red wine or cider vinegar, salt, pepper and finely chopped corriander.
Serve with lovely bread and olives on the side.

Finely chopped onion and sauteed chourico cubes are also optional garnishes.

*red wine will turn the octopus purple.

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