Braised Octopus And Tangy Potato Salad Recipes

SPANISH OCTOPUS

Steps:

• Place chopped onion, garlic cloves, bay leaf, paprika, salt, and 1 tablespoon olive oil into saucepan. Cook and stir over medium-high heat until onions start to soften, about 5 minutes. Add white wine to create the braising liquid. Bring to a simmer.
• Transfer octopus into braising liquid, turning to coat with the liquid. Cover; reduce heat to low. Simmer 20 minutes and turn octopus over. Continue cooking until octopus is tender, another 40 to 45 minutes.
• Remove from heat; transfer octopus to a large bowl. Pour braising liquid over octopus. Place bowl above a bowl of ice water to cool to room temperature.
• Cover bowl with plastic wrap when octopus and liquid are cool. Refrigerate until thoroughly chilled, at least 2 hours or overnight.
• Transfer octopus to a work surface and mop off braising juices with paper towels; remove as much of the purple skin as you want. Cut octopus into 3 or 4 serving-size pieces. Brush with olive oil.
• Transfer braising liquid to saucepan. Bring to a boil; remove from heat. Strain out solids; transfer liquid to a mixing bowl; let cool about 10 minutes. Stir in lemon juice, extra-virgin olive oil, parsley, salt, and cayenne pepper to make the serving sauce.
• Heat a grill pan or outdoor grill to high heat. Transfer octopus pieces to grill. Cook until flesh is seared, almost charred, 3 or 4 minutes. Turn and cook other side until dark brown, caramelized, and heated through, another 3 or 4 minutes. Transfer to a platter.
• Slice octopus into fairly thick diagonal slices. Place on a serving dish. Spoon braising liquid mixture over the top. Dust with a bit of cayenne pepper, if desired.

BRAISED OCTOPUS WITH CHICKPEA SALAD AND SALSA VERDE

Steps:

• For the octopus: Fill a large pot about 2/3 full with water and bring to a boil. Blanch the octopus by placing it in the boiling water for 30 seconds. Remove and set aside.
• Drain the water or in another large pot, add the vinegar, wine, cinnamon, star anise, peppercorns, fennel seeds, bay leaf and a few sprigs each fresh parsley and thyme and bring to a simmer over medium-high heat. Add the octopus. Cover and cook until fork-tender, about 30 minutes.
• Prior to serving, if desired, heat a grill to high heat and grill the octopus pieces for texture until slightly charred and crisp on the outside.
• For the chickpea salad: Reheat the chickpeas in a medium pot over medium heat and keep warm. Prior to serving, remove from the heat and toss with the red onion, poblano, lemon zest and juice, lime juice, orange zest and juice, olive oil, romaine, arugula and chopped basil.
• For the salsa verde: Roughly chop the basil, parsley and garlic and add to a small food processor or blender. Slowly drizzle in the olive oil while pulsing until the ingredients are well combined and have a smooth consistency that is not too liquid. Add salt and pepper to taste.
• Serve the salsa verde over the chickpea salad and octopus.

BRAISED OCTOPUS AND TANGY POTATO SALAD

Steps:

• For the octopus: Cut the head off the octopus. Combine the tentacles, parsley, olive oil, oregano, thyme, shallots and garlic in a cast-iron pot over medium-high heat. Cover and gradually bring the mixture to a boil. You don't need to add any liquid to the pot because the octopus will release its own braising liquid. Once it comes to a boil, reduce the heat to medium-low and simmer for 1 hour.
• Remove the octopus from the heat and let cool in the braising liquid. On a large piece of plastic wrap, lay the tentacles top to tail. Season with salt and cracked pepper. Tightly roll up (it should look like a long sausage). Use more plastic wrap to secure the octopus, if necessary. Refrigerate for at least 4 hours (or overnight) to set.
• For the potato salad: Combine the gherkins, capers, oil, mustard, vinegar, potatoes, shallots, chiles, chives and parsley in a large bowl. Season with salt and pepper.
• To serve, unwrap the octopus and thinly slice. Divide the octopus among plates, drizzle with olive oil and garnish with lemon zest and celery leaves. Serve the potato salad alongside.
• Cook's Note: The octopus head can be reserved and then sliced and eaten with the rest of the dish.

BRAISED OCTOPUS AND TANGY POTATO SALAD

Steps:

• For the octopus:.
• Cut the head off the octopus. Combine the tentacles, parsley, olive oil, oregano, thyme, shallots and garlic in a cast-iron pot over medium-high heat. Cover and gradually bring the mixture to a boil. You don't need to add any liquid to the pot because the octopus will release its own braising liquid. Once it comes to a boil, reduce the heat to medium-low and simmer for 1 hour.
• Remove the octopus from the heat and let cool in the braising liquid. On a large piece of plastic wrap, lay the tentacles top to tail. Season with salt and cracked pepper. Tightly roll up (it should look like a long sausage). Use more plastic wrap to secure the octopus, if necessary. Refrigerate for at least 4 hours (or overnight) to set.
• For the potato salad:.
• Combine the gherkins, capers, oil, mustard, vinegar, potatoes, shallots, chiles, chives and parsley in a large bowl. Season with salt and pepper.
• To serve, unwrap the octopus and thinly slice. Divide the octopus among plates, drizzle with olive oil and garnish with lemon zest and celery leaves. Serve the potato salad alongside.
• Cook's Note:.
• The octopus head can be reserved and then sliced and eaten with the rest of the dish.