OCTOPUS DISH RECIPES

Steps:

• 1. Cut off the octopus head and discard or keep for another use; you can also ask your fishmonger to do this for you. 2. Bring a large pot of water to a boil. Dip the octopus into the water for 20 seconds and then remove. Repeat another two times until the tentacles start to curl up. 3. Submerge the octopus in the water and cook at a steady boil until tender, 40-45 minutes; top up the water with more boiling water as needed. 4. Remove the octopus from the water and let it drain in a large colander set in the sink. 5. Preheat a gas or charcoal grill to about 400°F; if using coals, wait until they turn white-hot. 6. Separate the octopus tentacles, cutting them into sections. Transfer to a large mixing bowl and add the olive oil, pimentón, 1 teaspoon salt, and ½ teaspoon black pepper; toss to combine. 7. Spread out on the grill and cook, turning a few times, until lightly charred, 3-4 minutes. 8. To serve, divide between plates and garnish with crusty white bread.

Steps:

• Take a heavy bottom stock pot and keep the octopus in it and pour the bay leaves and water.
• Pour 1 cup of water and boil it.
• Cover it up, and reduce heat, simmer and cook it until the octopus is tenderized, at least for 45 minutes.
• Alternatively, Chop together the gremolata ingredients and add them in a small bowl, while the octopus is braising.
• Rinse canned chickpeas and drain them. Add them in a food processor or blender and olive oil, salt, lemon, and pepper.
• Give it several pulses until you get a smooth mixture.
• Take out the octopus from the heat in the pot and keep it in a covered container to cool down and reach room temperature.
• Take out the octopus from water and use paper towels, dry it out by patting.
• Chop its tentacles into 2-inch pieces. Chop up the rings out of the head portion.
• Mix the cornstarch and flour and then sprinkle some salt and pepper in a plastic bag.
• Take a deep frying pan and heat an inch of oil to 375 degrees F.
• Use paper towels and line a paper plate.
• Keep some pieces of octopus in the bag at a time and shake it to coat up with the flour mixture.
• Once the oil gets heated, fry the octopus pieces until they take golden brown colour. It will take about 1 or 2 minutes.
• Get a slotted spoon to shift the octopus pieces to the paper plate to drain and end up frying the left-over of the octopus in a similar way.
• While the octopus is still warm, serve it on a bed of the chickpea puree along with gremolata.