Chef John braises octopus until tender, then sears it on a hot grill to achieve the great tenderness of his Spanish octopus.
Absolutely amazing. Only thing I changed was I boiled the octopus for an hour before braising. Left it overnight, seared in the cast iron skillet, and it was tender enough to cut with a fork. Thanks Chef John for this great recipe!
Definatley an amazing recipe, as for changes I added a bit more white wine total of 1 1/2 cup. Other than that it's one of the best octopus dishes I've done.
Easy peasy (and I did overnight it in the fridge) with the bonus of this patience being it's one excellent plating of food. The braising liquid is delicious once lemon juice, EVO & a pinch of cayenne is added. I did serve with roasted potatoes, with the grilling of the octopus adding a wonderful smoky flavor to the dish. On my short list of those things to impress close friends or family with
Tenderized octopus is char-grilled and drizzled with extra virgin olive oil, a squeeze of fresh lemon, and a sprinkling of fresh parsley. Simple, yet deliciously satisfying!
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Enjoy this traditional recipe from Malta which makes a very flavorful sauce for octopus with potatoes, tomatoes, red wine and a hint of citrus that can be served over spaghetti, or just on its own.
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