Braised Octopus

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1 whole octopus
1 bottle red wine
3 bay leaves
8-10 black peppercorns
3-4 sprigs of thyme
2-3 sprigs of rosemary
3 lemons, halved
4 garlic cloves, smashed
salt
water

Remove the package and rinse the octopus off with cold water and set aside. Place remaining ingredients in a sauce pot and bring to a boil. Cook until the wine reduces by half and the alcohol flavor is gone. Add the octopus to the pot, and cover with just enough water to submerge the octopus. Bring to a simmer over medium heat, and simmer for 90 minutes to 1 hour, depending on size. The octopus is done when you can cut it easily with a fork. Remove the octopus from the pot, and place on a baking sheet to cool.

Note: There are many ways to prepare the octopus after it has been braised, including grilled, pan fried (dusted with a little cornstarch) or pan roasted.

Recipe courtesy of Executive Chef Zach Walrath, of The Florentine
in Chicago

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