Nature can be funny. How can something as fugly as the octopus be so delicious? For those of you who do not like octopus, that’s all right with me. That means there’s more supply for me and perhaps the price of octopus will again drop to more affordable levels.
Most (if not all) the octopus you will see in a market is frozen or was previously frozen. When it comes to seafood (non fish) that’s a good thing, don’t knock it.
Most large fishing boats have icing and and packing operations right on the ship. I believe the term is called “frozen-fresh”.
Octopus, cuttlefish and squid all benefit from tenderizing during it’s freezing stage. With octopus, one cannot simply grill a thawed octopus but let’s demystify the octopus.
Making an octopus tender for eating is very simple. One simply has to place it in a pot with the cover on and boil the cephalopod for 90 minutes.
The trick?
You add no water, no aromatics…nothing but a wine cork. In five minutes, take a peak at the octopus…you’ll see how it will release it’s own braising liquid.
I’ve read a few sources on the internet that swear by this method and after easily slicing a thin piece of octopus today for a taste, I’m convinced! There must be an enzyme in the cork that helps tenderize the octopus.
Tonight’s dish is again a Lent-friendly dish that stays within the boundaries of what I can eat (no meat or dairy).
My pasta dish is a departure from the usual Greek octopus dishes I’ve tried. Many Greeks will prepare octopus in a rich tomato sauce that’s perfumed by spices like bay, cinnamon, cloves and allspice. I love all those spices but not for seafood.
I’m a purist. I want the ingredients to complement the flavour of the seafood, not cover it. Rather, I’m celebrating the essence of the sea. Briny, tender and delicious octopus.
Octopus With Penne (Χταποδι με Penne)
(for 4)
1 whole boiled octopus
1/2 octopus stock
1/3 cup olive oil
4 cloves of garlic, thinly sliced
16 sun-dried black olive (Throumpes)
(pitted and halved)
4 tsp. of capers
1 pint of ripe cherry tomatoes, halved
1/3 cup Chardonnay wine
1 tsp chilli flakes
1Tbsp. dried Greek oregano
1 package of penne rigate (or 3 cups)
- Open your bottle of wine. Place your octopus in a pot with the wine cork and cover. Turn the heat to high for 30 minutes. (The octopus will release it’s own braising liquid)
- Reduce the heat to medium and continue to simmer for another hour.
- You’ll be left with a fork tender octopus and some octopus stock.
- Cut your octopus up into pieces.
- Place a large pot of water on high heat and bring to a boil. Generously salt your water and boil your pasta according to the package’s instructions.
- In a large skillet, add your olive oil, garlic, chilli and capers and heat for a minutes. Add your pieces of octopus and briefly saute for a few minutes.
- Add the wine, octopus stock, cherry tomatoes and olives and reduce to a simmer and cook through for another 5-7 minutes for the sauce to thicken.
- When the penne is ready, drain and add to your sauce along with your chopped parsley and oregano and toss to coat the pasta well.
- Serve immediately with some more of that crisp Chardonnay.
i love octopus, peter, especially the baby ones (does that sound cruel?). your tip on tenderising it with a cork is great-i’ll have to try that.
your pasta dish sounds divine.
You would probably know Peter why in Greece they hung their octopuses (octopii) in the sun at the tavernas? Cooking them in a pot with no water is quite the revelation:D
I have always loved Octopus much to the dismay of my dining companions.The best I ever had was in a Italian restaurant and it was grilled. Yumm.
A wine cork? I must try this tip…as usual Peter you’ve given this dish your Greek touch. The flavours are all so complementary.
Peter, I just read all your posts from Pomegranate Gelee through Octopus with Penne. You are an absolutely amazing force of nature. I stand in awe of your cooking and posting abilities. Thank you for all your efforts and hard work.
I don’t usually admit that I love octopus around here. People tend to look at you strangely! But, I do love it, especially in pasta.I have 4 lbs of frozen baby octopus in my freezer right now!
Your pasta dish looks great. I usually cook it in a light tomato sauce, but I’d love to try your take on it.
I love the tip about the wine cork too!
That’s a new recipe to add for lent. Sounds yummy.
a cork methond- how strange, yet interesting…not sure if you added a link about this or not but will check again or look it up
i have some octopus to use up- believe i may just have to try this method!
Oh I have been wanting to try to cook Octopus! The only recipes I have come across that sounded good (before now) have been Portuguese and call for fresh Octopus. Don’t get that too often here???!!!
I love octopus! and I love cooking with it. Let’s face it though, they aren’t exactly lookers are they?!
Maybahay, baby anything is always tastier!
Val, I’m aware of the the method of sundrying and smacking an octopus to tenderize it but I do not have fresh octopus nor that hot Greek sun at my disposal. This method with a cork and nothing but it’s own juices does the trick.
Glam, my favourite way to eat octopus is grilled too…I have a recipe deep in my blog.
Pete, the cork, just the cork…nothing else.
Sticky, try this method and let me know how it turns out.
Lauri, great to see you’re back…I’m having lots of fun, thanks!
Ivy, it was delish.
Pixie, lots of internet references..search octopus + cork and read the results.
Judy, the Portuguese do seafood very well and frozen octopus is perfectly okay.
Helen, fugly is the new tasty!
The dish looks really delicious. But i’ve to admite i am not a Octopus lover, which means more for you :-)
I can’t say I don’t like octopus because I don’t think I’ve given it a fair chance. I like to think I’m open-minded about food, but I just have an innate psychological aversion to octopus. The dish certainly looks very tasty–maybe one of these days I’ll muster up the courage…
I can’t say I don’t like octopus because I don’t think I’ve given it a fair chance. I like to think I’m open-minded about food, but I just have an innate psychological aversion to octopus. The dish certainly looks very tasty–maybe one of these days I’ll muster up the courage…
I can’t say I don’t like octopus because I don’t think I’ve given it a fair chance. I like to think I’m open-minded about food, but I just have an innate psychological aversion to octopus. The dish certainly looks very tasty–maybe one of these days I’ll muster up the courage…
I can’t say I don’t like octopus because I don’t think I’ve given it a fair chance. I like to think I’m open-minded about food, but I just have an innate psychological aversion to octopus. The dish certainly looks very tasty–maybe one of these days I’ll muster up the courage…
I can’t say I don’t like octopus because I don’t think I’ve given it a fair chance. I like to think I’m open-minded about food, but I just have an innate psychological aversion to octopus. The dish certainly looks very tasty–maybe one of these days I’ll muster up the courage…
I can’t say I don’t like octopus because I don’t think I’ve given it a fair chance. I like to think I’m open-minded about food, but I just have an innate psychological aversion to octopus. The dish certainly looks very tasty–maybe one of these days I’ll muster up the courage…
I can’t say I don’t like octopus because I don’t think I’ve given it a fair chance. I like to think I’m open-minded about food, but I just have an innate psychological aversion to octopus. The dish certainly looks very tasty–maybe one of these days I’ll muster up the courage…
I can’t say I don’t like octopus because I don’t think I’ve given it a fair chance. I like to think I’m open-minded about food, but I just have an innate psychological aversion to octopus. The dish certainly looks very tasty–maybe one of these days I’ll muster up the courage…
I can’t say I don’t like octopus because I don’t think I’ve given it a fair chance. I like to think I’m open-minded about food, but I just have an innate psychological aversion to octopus. The dish certainly looks very tasty–maybe one of these days I’ll muster up the courage…
Absolutely wonderful Peter .
Thanks for the tip with the wine cork, it remains to go down to the Potomac market and find the octopus.
Very similar to the traditional greek “χταποδι με μακαÏονακι κοφτο” with elbow macaroni.
Sarakosti is indeed the time for superior tastes.
Fugly – great word!
I’ve never tried octopus… and have only recently been converted to squid (!) But I found myself reading this and itching to call my fishmonger to see if he can get me some!!
Great dish :)
What I don’t get is how such an ugly little sucker can be so darned delicious. I honestly think if I had to clean it I wouldn’t be able to eat it so I’ll just let you do the dirty work and I’ll reap the spoils … sounds like a plan to me.
The dish looks really appetizing.
Well, I’ve never heard of this method, so thank you. I’ll give it a shot someday.
That macaroni dish is heavenly though :)
(I’m not bookmarking this..haha)
;)
That looks yummy!
Who would ever think a creature, shall I say…so ugly! could turn out so yummy when cooked and put in a pasta dish like that! Love the trick with the cork too, thanks!
Love octopus… there’s nothing better than “antipasto di mare” with a glass of cold white wine in the summer. I’ve heard of the cork think but assumed it was cork in boiling water. So just a cork in a pot?? great blog Peter. Joe
HAppycook, I will eat your portion.
Mike, try my method for tenderizing it then toss it in some oil, lemon and oregano and grill…best stuff!
Despina, it’s my pleasure and I hope to see you here more.
Kittie, it’s fuglilicious it is!
Giz, octopus need only have the sace emptied and the beak removed and usually that’s already done for you.
Maryann, I saddened you won’t bookmark anymore. ;(
Marie, I heart octopi.
Joe, welcome and thanks for your kind words. As for octopus, that’s right – just the cork and the liquid which will boil out of the creature…nothing else.
Thanks for the interesting tip on how to cook octopus – I seriously would have had no idea what to do with that grey beasty in the first shot.
I applaud you Peter, I love to eat octopus, but that thing is UGGGGLLLY. I mean, its grossing me out. But if you wanna come over and make it for me, I’ll be waiting with my plate :)
As I said before, I love some cephalopod. I ate some Korean spicy squid last weekend, but this looks positively divine.
Oh dear- that’s mighty brave of you! I don’t think I could pick that thing up- let alone cook it!!
Hola chico! What a great post! Thanks for the tip on the cork… I had no idea! I do love octopus but try to have it fresh always, what I have heard is that if you freeze it, once you cook it it will be softer than if it wasn’t frozen before… makes any sense?
Buen provecho!!! :D
Nuria, it makes total sense…I been told of the same benefits of freezing octopus and squid.
Ocotopus rules!!! You did great justice to it in the pasta! I’ve never cooked ocotopus with white wine before, but can just imagine the wonderful flavors balancing throughout this dish!
Hello Peter,
Yeap… that’s what my friends told me…the oak cork seems to do the trick to tenderise the octopus. I guessed not many people fancy octopus or squid bcos they toughens up or rubberised with prolong cooking. Once I saw a documentary of native people where they ‘whacked’ the octopus to soften the flesh before cooking them. Not sure if they even bite its head first to kill it??? I know it sounds gross but… that’s their method…:-D
Hi Peter – it is really fun to come across something totally new after years of cooking. I have never made octopus, but order it every time in a restaurant. Especially like it grilled. Thanks for the inspiration! We have a famous Greek restaurant in our town, San Pedro, called Papadakis, I think I have to go soon.