The seafood is just amazing, but only when it's cooked properly. Soft and pliable, wonderful in summer salads, seafood, cephalopod mollusk may be just rubber. So with recipes from the octopus cooks, especially beginners, should be extremely careful and strictly follow the specified cooking time. And then we can do it all!
How to cook octopus? Recipes can be very different. Today this mollusk could be found in any self-respecting supermarket (you will most likely there it will get frozen). But if you are at sea, for example in Italy, you can buy and live. Of course, cooking secrets and recipes for the octopus differ from each other. The Italians generally give odds to other Europeans in the use of this product. But other Nations offer their own homegrown tips: for example, the Greeks in ancient times, traditionally made a few good blows with the carcass of a clam on the rocks, while the Spaniards insisted on using copper pots when cooking. So, are you ready to learn? Then proceed.
This is probably the easiest way. Carcasses are cleaned and washed in running water, and then blanchere for 30 seconds in boiling water. And then baked octopus, placing them in the oven, heated to 90-95 degrees Celsius (200 degrees Fahrenheit) for several hours. This makes sense, since with this method the heat treatment of seafood you will retain more of its taste, but if you don't have 3-4 hours to spend on this method, then you can do the following.
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By the Way, who is already engaged in the preparation of the squid, that will be easier to understand this principle of the recipe of octopus, as these seafood are similar and behave when cooked in the same way. That is, in the beginning (up to 5 minutes) turns out tender, buttery texture, and then, with more prolonged treatment, the meat becomes “rubber”. And then, with a longer cooking – soft again!
Another secret to the tenderness is that of frozen octopus softer than fresh – already cooked. It may seem counterintuitive, since the freezing of meat and meat products is usually adversely affects both texture and taste. But with octopus (and squid) is not. However, you can use both fresh and frozen (in any scenario, the second is much easier to find). When you buy fresh octopus he should be no fish smell – if so, then he has already begun to dim.
All frozen shellfish as a rule, pre-cleaned, but if you buy a product on the market, you can ask the seller to do this for you. If the octopus has not been pretreated, wash and clean the carcass, removing the ink sack and internal organs by making a circular cut around the beak and pulling it (the bodies will be pulled together).
Put the octopus in a large pot with enough water to cover the meat – it needs to boil. Now is either to cook seafood on low heat at least 5 minutes, or cook for a very long time just below a simmer (about 90 degrees). Time in this case vary depending on the weight of the octopus. For kilograms (4 servings) this will usually be about 2 hours (check for readiness: when the knife is inserted to where the head of a carcass is found with his feet, is easy, without all the effort).
As soon As the pulp becomes soft, you can use it in salads or chop and cook the recipe for octopus with pasta (or risotto). You can fry it very quickly over high heat in oil to get browned.
August is the month when Italians go on vacation, most of them heading to the sea. In a noisy suburban restaurants in these summer months, serves a range of dishes from seafood, they are popular for light meals-snacks: in and of themselves, and accompanied by crusty bread. Of course there are many variations on the theme of recipes from the octopus. But one of the most common, the most popular and favorite is the potato salad, a simple, traditional version, made with cephalopods (plus: potatoes, parsley, celery as components).
Salad recipe with octopus included olive oil, lemon juice, parsley, saltand black pepper, but you can also add garlic, fresh mint and/or chilli, if you want a more spicy dish.
So, take a pound octopus, cleaned (fresh or frozen, the second option is actually preferable, because it will be more tender when cooking). The same – potato tubers. And yet we will need: 4 tablespoons olive oil extra virgin, fresh-squeezed juice of 1 lemon (about 2 tablespoons), fine sea salt - to taste, fresh ground black pepper, 4 tablespoons of finely chopped leaf parsley (plus whole sprigs for garnish), 1 celery, thinly sliced, lemon wedges for garnish, 1 clove of garlic. Optional: 1/4 teaspoon red chili pepper and the same of mint dry.
How to cook octopus? Recipes for cooking can be very different, if you purchased this delicious frozen “spare”. The most simple would be to bake them in the oven. You can treat this dish a family on holiday. We will need the following ingredients: one kilo of tentacles, 2-3 tablespoons of olive oil, a few cloves of garlic, lemon juice, parsley, oregano dried.
The Tentacles of the octopus in the recipe mix well with a slice of lemon: the acidity perfectly sets off the taste of the pulp. This dish will not remain without attention of guests and family. This dish is cooked in the oven, you can also serve with a garnish or vegetables.
Article in other languages:
BE: https://tostpost.com/be/ezha-napo/7936-vas-m-nog-recepty-asabl-vasc-padryhto-k.html
DE: https://tostpost.com/de/essen-und-trinken/7936-tintenfisch-rezepte-und-kochen-features.html
PL: https://tostpost.com/pl/jedzenie-i-picie/7939-o-miornica-przepisy-i-funkcje-gotowania.html
TR: https://tostpost.com/tr/yiyecek-ve-i-ecek/7942-ahtapot-tarifler-ve-zellikler-pi-irme.html
UK: https://tostpost.com/uk/zha-napo/7940-vos-min-g-recepti-ta-osoblivost-prigotuvannya.html
Alin Trodden - author of the article, editor
"Hi, I'm Alin Trodden. I write texts, read books, and look for impressions. And I'm not bad at telling you about it. I am always happy to participate in interesting projects."
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