I bought an Octopus. It was more bravado with the kids than a culinary choice. The super duper fish counter at Morissons drew me in and the kids wiped the floor with me. I bought the Octopus.
The preparation
Once we got it home we had to decide what to do with this alien beast. It wasn’t like a little squid that needed a bit of de-inking and bone removal (is it a bone?). This was a beast.
So. I turned its head inside out and watched as it eyes bulged the wrong way. Very frickin’ weird even by my standards. I then pulled, scraped and cut out any bits that I could. There were weird sacks of stuff (eggs?), general goo and a little beak. Pretty amazing really.
The Cooking
Grab a big pan and pour in about three seconds of red wine vinegar. Get it hot in the pan without gassing out your kitchen. Open the windows. I’m sure this is how you make some nasty gas…
Once the vinegar is nice and hot chuck in the octopus and put the lid on. I added a little salt and pepper. Leave it for about 10-15 minutes, giving it a little poke every now and again so that all sides are browned.
You know when it’s cooked as it will be quite easy to pierce with a fork, almost soft.
Once soft, remove from the pan and leave to cool. Then chop into little pieces. I added chopped black olives (Crespo) and poured a little olive oil with a few more crunches of black pepper. A little squeeze of lemon juice and you’re ready to serve.
Very nice and it makes you feel like you’re on holiday!
