I have two 8lb octopus that I don’t know what to do with.
I have a shitty convection oven and a 18×18 electric flattop
911
by polydactylarbok
29 Comments
Kevundoe
Unfreeze in the fridge overnight. Cook in a simmering salted court-bouillon until tender, probably 1h30 for that size. Once cooked, marinade in a bit of oil with herb and put back I. The fridge overnight. Grill the tentacles on high heat before serving.
bright_star72
Red wine braise then hard sear on grill
n_dave
Cut the head off, pop the beak out. Blanch in really salt water. Shock in ice bath Separate the tentacles and braise them with red wine citrus water and toss in a couple wine corks Braise till tender Then you can sear it in a hot pan an serve with a chimichuri sauce
CarmenxXxWaldo
Thaw slowly to prevent shock and release gently back into the ocean. or what the other guy said about grilling even though you said you don’t have a grill.
Cardiff07
Get a bottle of red wine, some mirepoix an garlic. Sweat the veg, add wine, cook off the booze. Put thawed octo in an oven safe pan. Add your red wine mix. Cover the pan, place in an oven 350f for 2 hours. Remove from cooking juice and cool. Cut off the legs and rinse em real good. Then slap em onto some high heat. Serve with lemon salt and aioli.
Or after you clean the legs, chop them up into bite size bits and add to your favorite pico recipe. Makes a great snack with chips and beer.
bourguignon7
Sous-vide is nice. Makes it very tender with a few hours cook.
onupward
If you have access to a pressure cooker, I’d do that. Pressure cook for 15-20 min on high and then sear it’s. It’ll be beautifully tender.
Eastern_Bit_9279
Blanch , clean and portion into tentacles, then smoking hot pan lots of lemon and salt , get a great crispy char , serve with paprika potatoes, rocket and aioli , tapas style .
Assassinite9
I’ve been on the internet long enough to tell you what not to do with it….
But you could make Takoyaki inspired pancakes with it
ogjsimpson
I use my heads to make Octopus and Pancetta Bolognese.
username-is-missing
Stop serving octopus, they have a higher IQ than you.
WaveGodMaxB
Make octopus stock, from there. Couldn’t tell you
Daemon-Waters
Just did a special last week! Orange and harissa for me
adamszmanda86
I have not done it, but I’ve seen them scraped after a quick boil, then grilled
pupperdole
A perfectly shaped microwave
Awkward_Village_6871
Olive oil braise, then sear.
DeadHeadLibertarian
[ Removed by Reddit ]
ThunderJohnny
I’m going to tell you the best and easiest way to prepare octopus. Butcher it so all the tentacles are individually portioned. Get a stainless rondeau hot with neutral oil very hot and sear each piece hard on either side. Place each piece in a roasting/hotel pan. Bottom of the pan should have plenty of fond. Deglaze that with red wine vinegar and scrape with a wooden spoon place on top of octopus, cover with aluminum and place it a 425 degree oven for 1 hour and 15 minutes. Uncovered immediately place on parchment lined sheet pan and place in the walk in. Once cool store it for service. It’s tender and as long as you cook it on high heat real quick on the pick up it will crisp up and remain tender.
sixpackabs592
go to a hockey game
grandlotus2
Smoked octopus thinly sliced on arugula with a lemon dressing.
foxbat
i love how this sub comes together to help one another out. you are all amazing, beautiful people and i love you all.
money_me_please
Tacos
Pultorgiest
-Thaw completely overnight, give it a rinse and drain as best you can.
-Get a big wide pan, nice and hot. Probably on your flattop. Sear those bad boys sucker side down. Flip em over and sear the head.
-Dump a bunch of red wine on it for coverage and add some aromatics of your choice. I personally do chili flakes, garlic cloves, peppercorns and bay leaves. Some say throw the wine corks in there. Might be a wives tale.
-Bring the situation back to a simmer and cover. Cook for about 40 min or so and check to see how firm they are. Should be contracted with a bit of skin peeling off slightly.
-Pull em out with a spider or something and let them cool completely. Discard everything else. Cool them down completely and then you trim them to sell.
-Super easy. Slice the head off right where it meets the tentacles. You should see the beak right in the center. Pops right out with the push of a finger. Now you can cut the tentacles apart.
-Grill em, Fry em, serve them with sauce. We do lemon aioli with some fennel and radish. Goes well with pasta too. Eats like calamari a bit if you’ve had before.
Reeko_Htown
Ceviche for daaaaays
Mobwmwm
Bro octopus ceviche goes hard
Human_Resources_7891
you have about a year and a half to eat it all, enjoy!
Dee_dubya
Nobody gonna mention sous vide? Possibly the easiest way to get tender octopus consistently.
Skate_faced
Amaze your friends and party guests.
AntonyBenedictCamus
I thought I was on a deep carpet cleaning post for a second
29 Comments
Unfreeze in the fridge overnight. Cook in a simmering salted court-bouillon until tender, probably 1h30 for that size. Once cooked, marinade in a bit of oil with herb and put back I. The fridge overnight. Grill the tentacles on high heat before serving.
Red wine braise then hard sear on grill
Cut the head off, pop the beak out. Blanch in really salt water. Shock in ice bath
Separate the tentacles and braise them with red wine citrus water and toss in a couple wine corks
Braise till tender
Then you can sear it in a hot pan an serve with a chimichuri sauce
Thaw slowly to prevent shock and release gently back into the ocean. or what the other guy said about grilling even though you said you don’t have a grill.
Get a bottle of red wine, some mirepoix an garlic. Sweat the veg, add wine, cook off the booze. Put thawed octo in an oven safe pan. Add your red wine mix. Cover the pan, place in an oven 350f for 2 hours. Remove from cooking juice and cool. Cut off the legs and rinse em real good. Then slap em onto some high heat. Serve with lemon salt and aioli.
Or after you clean the legs, chop them up into bite size bits and add to your favorite pico recipe. Makes a great snack with chips and beer.
Sous-vide is nice. Makes it very tender with a few hours cook.
If you have access to a pressure cooker, I’d do that. Pressure cook for 15-20 min on high and then sear it’s. It’ll be beautifully tender.
Blanch , clean and portion into tentacles, then smoking hot pan lots of lemon and salt , get a great crispy char , serve with paprika potatoes, rocket and aioli , tapas style .
I’ve been on the internet long enough to tell you what not to do with it….
But you could make Takoyaki inspired pancakes with it
I use my heads to make Octopus and Pancetta Bolognese.
Stop serving octopus, they have a higher IQ than you.
Make octopus stock, from there. Couldn’t tell you
Just did a special last week!
Orange and harissa for me
I have not done it, but I’ve seen them scraped after a quick boil, then grilled
A perfectly shaped microwave
Olive oil braise, then sear.
[ Removed by Reddit ]
I’m going to tell you the best and easiest way to prepare octopus.
Butcher it so all the tentacles are individually portioned. Get a stainless rondeau hot with neutral oil very hot and sear each piece hard on either side. Place each piece in a roasting/hotel pan. Bottom of the pan should have plenty of fond. Deglaze that with red wine vinegar and scrape with a wooden spoon place on top of octopus, cover with aluminum and place it a 425 degree oven for 1 hour and 15 minutes. Uncovered immediately place on parchment lined sheet pan and place in the walk in. Once cool store it for service. It’s tender and as long as you cook it on high heat real quick on the pick up it will crisp up and remain tender.
go to a hockey game
Smoked octopus thinly sliced on arugula with a lemon dressing.
i love how this sub comes together to help one another out. you are all amazing, beautiful people and i love you all.
Tacos
-Thaw completely overnight, give it a rinse and drain as best you can.
-Get a big wide pan, nice and hot. Probably on your flattop. Sear those bad boys sucker side down. Flip em over and sear the head.
-Dump a bunch of red wine on it for coverage and add some aromatics of your choice. I personally do chili flakes, garlic cloves, peppercorns and bay leaves. Some say throw the wine corks in there. Might be a wives tale.
-Bring the situation back to a simmer and cover. Cook for about 40 min or so and check to see how firm they are. Should be contracted with a bit of skin peeling off slightly.
-Pull em out with a spider or something and let them cool completely. Discard everything else. Cool them down completely and then you trim them to sell.
-Super easy. Slice the head off right where it meets the tentacles. You should see the beak right in the center. Pops right out with the push of a finger. Now you can cut the tentacles apart.
-Grill em, Fry em, serve them with sauce. We do lemon aioli with some fennel and radish. Goes well with pasta too. Eats like calamari a bit if you’ve had before.
Ceviche for daaaaays
Bro octopus ceviche goes hard
you have about a year and a half to eat it all, enjoy!
Nobody gonna mention sous vide? Possibly the easiest way to get tender octopus consistently.
Amaze your friends and party guests.
I thought I was on a deep carpet cleaning post for a second
Damn I’m high