Serious Eats: Recipes

Sunday Supper: Garlic and Olive Octopus

[Photograph: Sydney Oland]

Octopus can intimidate the home cook. Once you understand that it takes two simple techniques to take octopus from threatening foe to cherished dinnertime friend, you'll be hooked on its mild oceanic flavor and slightly springy texture. As with many cephalopods, you either need to cook octopus for a minute or an hour. This recipe simmers the octopus in aromatics for about an hour, then chars it on the grill to make it crisp.

Ask your fishmonger to clean the octopus for you. You may end up with the tentacles separate from the head, which is absolutely fine. And you'll be thankful for not having to deal with octopus innards on your Sunday afternoon.

About the author: Sydney Oland lives in Boston where she completed her graduate work in Gastronomy and Food Studies in 2009, after a Professional Chef diploma from the Cambridge School of Culinary Arts. Find more information at www.sydneyoland.com (or read www.eatingnosetotail.com)

Printed from http://www.seriouseats.com/recipes/2011/04/garlic-and-olive-octopus-recipe.html

© Serious Eats