![]() ![]() ![]() ![]() Marinate 24 hours – Mix the marinade ingredients in a bowl, then pour over the octopus in a bowl or container and toss well. No need to be meticulous here, it’s fine if there’s little bits stuck in the octopus. It’s kind of like cooking chuck beef – there’s a minimum time it takes for the meat fibres to breakdown irrespective of the size of the meat you are cooking (small beef stew cubes vs a whole pot roast).ĭrain – Once the octopus is tender, drain in a colander then pick out all the bits – bay leaves, onion etc, as best you can. Expect large octopus legs to take around the same time, despite being thicker. If smaller, they might be done around the 50 minute mark. If they are a little larger, it can take 70 minutes or so. But not overly soft and mushy.įor the baby octopus size I get, it’s usually bang on 1 hour. To check if the octopus is tender, take it out of the pot, cut one leg and have a nibble to check. The braising liquid actually has a proper name, court-bouillon, which is a quickly cooked broth commonly used for poaching seafoods. But I like to marinate it in a bold Mediterranean lemon-garlic marinade to infuse with flavour then sear until crispy!īraise until tender – Simmer the octopus with aromatics over low heat for 1 hour or until it is tender, checking first at 45 minutes. Once it’s tender, you could eat it as is, just drizzled with a dressing or a sauce (try chimichurri, romesco or Sauce Vierge). It usually takes 1 hour, irrespective of octopus size (baby octopus or legs of large ones), and you can just pull one out at any time to check. Just simmer on a low heat until it’s tender. There seems to be a lot of information “out there” for tips and tricks to tenderise octopus. Then BBQ’d until crispy! (Or pan-fry) How to cook baby octopus so it’s tender – with crispy legs! They should know! Platter of crispy baby octopus with a side of crushed lemon-potatoes drizzled with residual octopus marinade (it’s so good!) The octopus is braised until tender (~ 1 hour) Then marinated in garlic-lemon-olive oil I choose to play my part by sourcing octopus from sustainable Australian sources. ![]() For octopus, the conversation centres around its intelligence and sustainable farming. You don’t need any special equipment, and there’s no fiddly preparation required.Ī note on the octopus debate – As with a number of other foods, such as veal, and even Australia’s favourite fish – salmon – there are ethical debates regarding the consumption of octopus. So my goal today is to show you how straightforward it actually is and convince you how unbelievably delicious it is! Think – tender flesh with crispy legs, infused with a stack of Mediterranean lemon-garlic flavour. I know octopus is a mystery to many, unsure how to approach cooking it. I’m completely mad for it – and I’m hoping to make you fall in love with it too. Introducing……the RecipeTin Family baby octopus recipe! Tightly held for years, I’ve finally been granted permission to share. Add a Greek Salad, bread for mopping and a glass of chilled wine for the perfect summer meal! Crispy marinated baby octopus Here’s an easy, outrageously delicious way to cook baby octopus: simmered until tender, marinated in bold Mediterranean flavours, then seared until crispy. ![]()
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