How To Cook Octopus Serious Eats
Char the octopus on the grill.
How to cook octopus serious eats. Even if you ultimately plan to grill or sear the octopus you first need to cook it to tenderize it sufficiently. When ready to serve carve the octopus by cutting. Set over high heat.
Ingredients 1 2 1 2 pound. Cooking octopus until tender. It s important that the water is turned down to a gentle simmer once the octopus is in the pan.
Fill a pot large enough to hold the octopus with the octopus and enough cold water to cover. Place the octopus pieces on the grill and cook for roughly 4 to 5 minutes or until spotted with brown. 1kg whole cooked octopus chilled drained of cooking liquid cleaned of eyes and beak and dried.
1 2 cup 120ml extra virgin olive oil plus more for drizzling 2 teaspoons 10ml crushed or minced calabrian chilies in oil or a coarse chili paste such as sambal. Add the octopus reduce the heat immediately and simmer gently for 45 60 minutes. Boil some salted water with some herbs bay leaves coriander seeds few cloves of whole garlic and dip the octopus in a few times to let the tentacles curl up the spanish do this to tenderise but i do it so the tentacles are nice an neat.
Toss the octopus whether whole or divided into tentacles with some olive oil and load it onto a cleaned and preheated grill directly over hot coals. You can pat the octopus dry with towels or set it on parchment lined baking sheets and allow it to air dry in the fridge for a few hours or overnight. Fill a saucepan with salted water and bring to the boil.
Let octopus cool in the cooking water. You can then cut up the octopus and toss it into seafood salads or ceviches or sear the whole tentacles in a skillet or grill them over direct heat until charred and crispy. 1kg whole octopus rinsed well including inside head cavity kosher salt.