How to Cook Tender Octopus

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And MAKE OCTOPUS SALAD
 
 
HOW to COOK OCTOPUS
 
 
 
 
 
 
 

VIDEO
 
 
OCTOPUS SALAD
COOKING ITALIAN
 
GREATEST HITS COOKBOOK
 
 
 
 
 
 
 
 
 
CANNELINI BEAN OCTOPUS SALAD
 
 
1 (3-4 Pound) Octopus, Cleaned
1 (14 Ounce) Can White Beans
Chopped Fresh Parsley
Extra Virgin Olive Oil
Salt & Pepper
Lemon Wedges

  • In a large pot, place the octopus, and cover with water by 1 inch
  • Bring to a boil over medium high heat.
  • Reduce the heat to a simmer, and cook the octopus until it is tender when pierced with a sharp knife. (Anywhere from 45 to 60 minutes.)
  • Cover the pot and let sit off of the heat for 2 hours.
  • Remove the octopus, and cool to room temperature.
  • Cut the tentacles from the head, and cut the head into strips. (You may want to remove the skin from the head first)
  • Place the octopus pieces in a bowl with a couple of teaspoons of olive oil, and season with salt and pepper.
  • If grilling or broiling the octopus, do so now, for just a couple of minutes until the octopus meat begins to brown.
  • Keep Warm.
  • Drain the beans in a sieve, and rinse under cold water, then shake to dry.
  • Place the beans in a small pot and warm gently with a teaspoon or two of olive oil.
  • Season with salt, pepper, and two teaspoons of finely chopped fresh parsley.
  • Arrange the octopus and beans either on one large platter, or on individual plates.
  • Drizzle with a little more olive oil, and serve warm with lemon wedges.

 


SUNDAY SAUCE
by CHEF DANIEL BELLINO “Z”
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