Octopus Luau Recipes

SQUID LUAU

Steps:

• If you have sensitive hands, use gloves to protect from the leaves' calcium oxalate. Rinse the leaves then remove the stems from the luau leaves. If you want to include the stems, peel off the fibrous parts of the stem and cut into 1-2 inch pieces. Then trim the pointy parts of the leaves.
• Cut the leaves into smaller pieces by stacking 3-5 leaves at a time. Tightly roll it up. Chop it into thin strips and cut it again in the opposite direction.
• In a large pot, add in enough water to boil all of the leaves. Add in the Hawaiian salt and luau leaves. Bring the pot to a simmer the cover it. Let it simmer for one hour to an hour and a half.
• Remove the feeler tentacle. Separate the head and the body from each other by gently tugging each other apart. When pulling it apart, the innards will come out, which you can discard. Remove the squid's cartilage and skin from the head and discard. Rip off the two flaps from the head and set aside. Slide your finger down the outside of the head's tube to remove any more remaining guts. Flip the tube inside out to clean it more thoroughly. Flip it outside again and set aside. Cut below the eyes and remove the beak if it's with part of the tentacle body.
• Cut the head and tentacles into smaller bite sized pieces. Set aside
• After the leaves have cooked, drain it in a colander. Press down on the leaves to drain any remaining leaves.
• Melt the butter in a pot. Saute the onions and squid until the onions are translucent.
• Add in the leaves, sugar, salt, and coconut milk. Mix it well and bring it to a simmer. Cover and let is cook for 30 minutes stirring occasionally.
• Serve it hot and enjoy!

OCTOPUS LUAU

Steps:

• In a large pot (which can accommodate luau leaves and octopus) heat 2 tablespoons of the grapeseed oil over medium-high heat and add butter. When it begins to shimmer, add the onion and saute until translucent. Add the luau leaves and pour in chicken stock. The luau leaves will be simmered over low heat for a very long time until tender, about 6 hours. Replenish with water, as needed, during the course of cooking.
• About 30 minutes before mealtime, brush the remaining 2 tablespoons of grapeseed oil on the octopus and add to the pot of luau leaves with enough water to cover. Combine the coconut milk and sugar in a bowl. Create a slurry in a separate small bowl by whisking 2 tablespoons water gradually into the cornstarch. Whisk the slurry into the coconut milk mixture, and add to the pot of luau leaves and octopus, and season with salt and pepper. Simmer until the octopus is cooked through, about 20 minutes.
• Remove octopus to a utility plate to drain and set aside until cool enough to handle. Remove the octopus head and legs, split in half, then slice and dice small. Return to pot of luau leaves and adjust seasoning, to taste, with salt and pepper as needed.