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RECIPE

Serves 2

A CookTale

In countries that border the shoreline of the Mediterranean, Octopus is a popular and well liked delicacy. One would never know it, as I watched a fisherman in the Algarve, the most southern shoreline of Portugal, pound and slam one against a rock for at least fifteen minutes in the long held technique of tenderizing the meat. Fortunately for the Octopus that procedure did not cross from the “old country”. There are specific rules that dictate how an Octopus should be tenderized. For me, If it’s less than 4 pounds, after boiling to a state of tenderness, simply marinate in a mixture of EVOO, lemon juice & seasonings. I would not suggest outdoor grilling.
The method that follows more clearly defines the procedure.

INGREDIENTS For Cooking & Tenderizing

1 Octopus 2-1/2 to 3 LB Fresh or frozen (4 LB preferred)
4 garlic Cloves peeled
1 Cup of dry White Wine
3 TB of White Vinegar
1 Cork
Sea Salt

METHOD

1. Set a full pot of water on the stove with a cork in it, and bring it to a boil. Add the listed ingredients.
2. Drop the Octopus into the seasoned boiling water.
3. Boil for about 45 minutes or until tender when pierced with the tip of a knife.
4. Remove & marinate with the ingredients that follow.

INGREDIENTS For Marinating

4 TB of EVOO (or more)
Zest of 1 Lemon
Juice of i Lemon
1/2 Cup of Vermouth
1/2 tsp of Red Pepper Flakes
Parsley
Sea Salt & Black Pepper

METHOD
1. Cut the Tentacles & discard the body.
2. Add the ingredientship & whip them together.
Submerge the Octopus tentacles.
3. Marinate for at least 1 hour or more.

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