Octopus Stew Recipes
CARIBBEAN STEWED OCTOPUS
Delicious, tender octopus stewed in white wine, butter, caramelized onions, ginger, and garlic. This is a re-creation from a dish I had in Puerto Viejo, Costa Rica at a restaurant called Koki Beach. It was pretty spot-on. It is advised to wear gloves when handling an octopus because some people get a skin reaction. Since I didn't have any available, and don't have any known food allergies, I took my chances and ended up ok and rash-free.
Provided by Angela Russell
Categories Seafood Shellfish Octopus and Squid
Time 3h
Yield 4
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon butter and oil in a skillet over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low. Continue cooking, stirring frequently, until onion is very tender and dark brown, about 30 minutes more.
- Rinse octopus. Place on a flat work surface and cut tentacles into thirds. Chop the head into bite-sized pieces. Place octopus pieces in a gallon-sized resealable plastic bag. Mix in salt and add crushed ice. Seal the bag and place into a larger grocery bag. Pound the octopus with the smooth side of a meat mallet until as tender as possible. Remove octopus from the bag and let drain in a colander.
- Stir ginger and garlic into the skillet with the onion; cook until fragrant, 1 to 2 minutes. Pour in wine and the remaining 3 tablespoons butter. Increase heat and bring to a boil. Add octopus; reduce heat to a simmer. Cover and cook, stirring every 10 minutes, until flavors meld, about 1 hour. Uncover and continue simmering until sauce is thickened to your liking and octopus is tender, about 1 hour more.
Nutrition Facts : Calories 366.3 calories, Carbohydrate 9.3 g, Cholesterol 115.5 mg, Fat 16.8 g, Fiber 0.4 g, Protein 27 g, SaturatedFat 8.2 g, Sodium 856.8 mg, Sugar 1.7 g
ITALIAN STEWED OCTOPUS (POLPI IN UMIDO)
Steps:
- Bring a large pot of salty water to a boil. Toss the octopus into the boiling water , return to a boil and cook for 1 to 2 minutes, then remove. Discard the water.
- Cut the octopus into large pieces and sauté in olive oil over medium-high heat for 2 to 3 minutes. Add the chopped garlic and sauté for another minute or two.
- Add the wine and bring to a boil over high heat. Stir well and let it cook down for 3 to 4 minutes. Add the tomatoes and chili flakes and bring to a simmer.
- Add about a teaspoon of salt and the honey or sugar. Mix well, cover the pot and simmer for 30 minutes.
- At 30 minutes, add the optional capers, half the dill, and half the parsley. Check the octopus-sometimes small ones will be tender in just 30 minutes.
- If it is still super-chewy, cover the pot again and simmer for up to another 45 minutes.
- When you think you are about 10 minutes away from the octopus being done, uncover the pot and turn the heat up a little to cook down the sauce.
- To serve, add the remaining dill and parsley and black pepper to taste.
- Accompany with bread or pasta either hot or at room temperature. A crisp white wine like Spanish Albarino, Italian Orvieto or pinot grigio makes a good pairing for this interesting seafood meal.
Nutrition Facts : Calories 413 kcal, Carbohydrate 21 g, Cholesterol 109 mg, Fiber 2 g, Protein 35 g, SaturatedFat 2 g, Sodium 1169 mg, Sugar 12 g, Fat 16 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g
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