You can easily prepare tender, delicious octopus very easily in your own kitchen!
INGREDIENTS
- 1 Medium Large Octopus, Cleaned
- 2 Bay Leaves
- 1/2 Cup Dry White Wine
- Water
- 1/2 Cup All-purpose Flour
- 3 Tablespoons Corn Starch
- Salt & Pepper
- Vegetable Oil For Frying
GREMOLATA TO SERVE:
- 1/4 Cup Fresh Parsley Leaves
- Zest from 1 Lemon
- 2 Garlic Cloves
CHICKPEA PUREE: (OPTIONAL)
- 1 Can Chickpeas
- Juice From 1 Lemon
- Salt & Pepper
- 3-4 Tablespoons Olive Oil
- Salt & Pepper To Taste
INSTRUCTIONS
- Place the octopus in a heavy bottom stock pot and add the water and bay leaves.
- Add about a cup of water and bring to a boil.
- Cover, and reduce heat to a simmer and cook until the octopus is fork tender, about 45 minutes.
- While the octopus is braising, chop together the gremolata ingredients, then place in a small bowl.
- Drain and rinse canned chickpeas and place in a blender or food processor with the lemon, olive oil, salt and pepper.
- Pulse until smooth.
- Remove the octopus in the pot from the heat and allow to cool to room temperaturein the covered pot.
- Take the octopus from the water and pat dry with paper towels.
- Cut the tentacles off and cut into 2-inch pieces.
- Cut the head into rings like you would calamari.
- In a plastic bag, mix together the flour and cornstarch and then season with salt and pepper.
- Heat an inch or two of oil in a deep frying pan to 375 degrees F.
- Line a paper plate with paper towels.
- Place a few pieces of octopus at a time in the bag and shake to lightly coat with the flour mixture.
- Once the oil is hot, fry a few pieces of octopus at a time until golden brown, this will take just a minute or two.
- Use a slotted spoon to move the fried octopus pieces to the paper covered plate to drain and finish frying the rest of the octopus in the same manner.
- Serve the octopus while still warm on a bed of the chickpea puree with the sprinkled gremolata on top.
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