September 12, 2022
I ordered asmall octopus from #chulaseafood because they get their fish in fresh daily, from San Diego. You need about 1/2lb perversion if you'repurchasing whole octopus. We rinsed it out in the sink and then removed the eyes, ink sacs and beak (pictured above). You then need to pound it for a bit to tenderize it. Next, place in seasoned slightly boiling water and leave for about 15-20 mn per lb. This octopus was 3 lbs so I boiled it for 50mn. I then cut the tentacles and sauteed them with garlic and EVOO. After I turned off the heat, I sprinkled some lemon zest and Za'atar and tossed before putting on a serving plate. Along with the octopus, I served some olives warmed with garlic, rosemary seasoned warm almonds, a light salad and some of my toasted & buttered homemade sourdough.
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