Octopus: recipes and especially cooking

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2018-03-26 04:29:14

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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

Traditions and secrets

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.

Octopus: the recipe in the oven

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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how to cook octopus
  1. To Make the cooking time in boiling water a minimum-less than 5 minutes – to get slightly boiled, but still tender texture.
  2. Instead use long slow cooking (braising soft on low heat) for maximum tenderness. Slow braising in liquid will take approximately 1-2 hours, depending on how many pounds you cook the octopus.

“the Secret of its tenderness”

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!

cook 5 minutes

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.

Frozen octopus: a recipe

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).

cutting of carcasses

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.

Potato salad

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.

potato salad

Ingredients

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

  1. Place the octopus in a large container and cover with cold water. Add 2 teaspoons of fine sea salt and bring to a boil over medium heat. Let barely simmer water on low heat for only 3-5 minutes, and the octopus will be tender and slightly buttery. Remove from heat and set aside the pan for cooling.
  2. Put the potatoes in a large container, cover with cold water, add 1 teaspoon of fine sea salt and bring to a boil at high temperature. Boil until tender, about 30 minutes. Drain the liquid and cool slightly. Peel the potatoes and cut it into pieces.
  3. In a medium bowl, mix the still-warm potato slices with olive oil, lemon juice, salt and pepper to taste. Add the parsley and celery and again mix well.
  4. Slice the flesh of the octopus into small pieces (or strips) and add to the potato mixture. Mix gently but thoroughly. If you are using garlic, add more (so is the chili, and mint).
  5. Can bring to the table. Each serving of food must be accompanied by lemon wedges and crusty bread. You can chill the salad in the refrigerator for several hours before serving, but allow it to return to room temperature before you eat so that the taste is fully revealed. And it will go well with any well-chilled dry white wine.

Tentacles from the oven

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.

octopus

How to prepare

  1. Octopus (clean!) put in a saucepan, covering them with water.
  2. Bring to a boil, boil for one hour.
  3. Pull out the tentacles from the tank into the bowl, pour olive oil, adding finely chopped garlic.
  4. Marinate for an hour under cling film.
  5. Pickled seafood place in a baking dish and put in a preheated 180O the oven (20 minutes, or until the meat is cooked octopus).
  6. In a separate bowl mix olive oil with lemon juice and oregano.
  7. A La carte serving grilled tentacles (salt/pepper them before serving, prisypaya finely chopped parsley, pouring the sauce).
tentacles baked in the oven

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

ES: https://tostpost.com/es/alimentos-y-bebidas/7941-el-pulpo-recetas-y-caracter-sticas-de-cocci-n.html

KK: https://tostpost.com/kk/azy--t-l-k-zh-ne-susyndar/7938-infografika-recepter-zh-ne-dayyndau-erekshel-kter.html

PL: https://tostpost.com/pl/jedzenie-i-picie/7939-o-miornica-przepisy-i-funkcje-gotowania.html

PT: https://tostpost.com/pt/refei-es-e-bebidas/7935-polvo-receitas-e-caracter-sticas-de-cozinhar.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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