Best 2 Braised Octopus Recipes

**Braised Octopus: A Culinary Journey into the Depths of Flavors**

Octopus, a culinary delicacy enjoyed across cultures, takes center stage in this article. We present a diverse collection of braised octopus recipes that capture the essence of this remarkable seafood. From the classic Spanish Pulpo Guisado to the aromatic Asian-inspired Octopus with Black Bean Sauce, these recipes promise an explosion of flavors and textures. Dive into the depths of culinary artistry as we explore the art of braising octopus, unveiling secrets to tenderize and infuse it with a symphony of spices and herbs. Discover the versatility of this marine treasure as we guide you through various cooking techniques, ensuring a perfect braise every time. Whether you prefer a hearty stew or a refreshing salad, our recipes cater to diverse tastes and skill levels. Get ready to embark on a culinary adventure that will leave your taste buds tantalized and yearning for more.

Here are our top 2 tried and tested recipes!

BRAISED OCTOPUS

Braised Octopus image

Provided by Food Network

Categories appetizer

Time 2h45m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1/2 cup extra-virgin olive oil
6 Garlic Cloves
12 small onions
2 cleaned octopus, about 1 1/2 pounds each
1 cup Taggascia olives
Peperonciono
2 Bay Leaves
Salt to taste
2 tablespoons chopped fresh Italian parsley

Steps:

Set the saucepan over low heat. Pour in 6 tablespoons of the olive oil. Scatter the onion in the bottom of the pan and add the garlic. Nestle the octopus on top of the onions. Scatter the olives over the octopus. Cover and let the octopus stew in its own juices for 1 hour.
Uncover the octopus, there should be a lot of liquid from the octopus in the pan. Cover and continue to stew over low heat until the octopus is very tender, about 45 minutes to 1 hour and 15 minutes more, depending on the size of the octopus. To test for doneness, stick a fork in the thickest part of the octopus, it is done if the fork slides out easily.
Remove the octopus from the pot and let cool slightly. Cut the octopus into 3/4-inch chunks, skin and all. Put the octopus chunks in the skillet and pour in the contents of the saucepan as well. Taste the sauce for salt (the octopus can be very salty) and add the salt, if needed. Get the sauce simmering rapidly over medium heat and stir in the parsley. You should have 2 cups or so of braising juices in the skillet. If there's much more than that, boil to reduce the sauce

SPAGHETTI WITH OCTOPUS BRAISED IN RED WINE

Spaghetti With Octopus Braised In Red Wine image

Provided by Mark Bittman

Categories dinner, pastas, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

6 tablespoons olive oil
1 carrot, peeled and chopped
1 medium onion, peeled and chopped
1 celery stalk, chopped
Salt to taste
2 medium octopuses, about 12 ounces each, cut in half the long way
Freshly ground black pepper to taste
2 cups dry red wine
1 bay leaf
1 clove garlic, minced
1 pound spaghetti or linguine
2 tablespoons butter
16 cherry tomatoes, cut in half
1/2 cup roughly chopped basil

Steps:

Place 2 tablespoons olive oil in large skillet or saute pan, and turn heat to medium-high. Add carrot, onion and celery. Sprinkle with pinch of salt, and cook, stirring occasionally, until onion becomes translucent, about 5 minutes.
Add octopus, along with some pepper and a little more salt. Cook, stirring, for 1 minute, and then add wine, bay leaf and garlic. Cook until octopus is tender, for about 1 hour (check with point of sharp knife). Remove octopus, and cut into bite-size pieces. Return octopus to skillet, and turn heat to a minimum.
Meanwhile, bring large pot of water to boil, and salt it. Fifteen minutes before eating, begin cooking pasta. When it is barely tender but not nearly tender enough to eat, drain it, reserving about 1 cup cooking liquid. Add pasta to octopus mixture, with half the reserved liquid. Cook until pasta is tender but not mushy; add remaining liquid if needed to keep mixture from drying out.
Add remaining olive oil, along with butter, cherry tomatoes and basil. Stir until butter melts, and then serve.

Nutrition Facts : @context http, Calories 615, UnsaturatedFat 14 grams, Carbohydrate 66 grams, Fat 20 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 5 grams, Sodium 840 milligrams, Sugar 5 grams, TransFat 0 grams

Tips:

Choose a fresh or frozen octopus. If using frozen, thaw the octopus completely before cooking.
Clean the octopus thoroughly. Remove the beak, eyes, and ink sac. Make sure to rinse the octopus well under cold water.
Tenderize the octopus. You can tenderize the octopus by boiling it for a few minutes, then shocking it in an ice bath. You can also tenderize the octopus by marinating it in a mixture of olive oil, lemon juice, and garlic for several hours.
Cook the octopus slowly. Braising is a great way to cook octopus, as it allows the octopus to cook gently and evenly. Cook the octopus for at least 1 hour, or until it is tender.
Serve the octopus with your favorite sides. Octopus can be served with a variety of sides, such as rice, potatoes, or vegetables.

Conclusion:

Braised octopus is a delicious and versatile dish that can be enjoyed by people of all ages. By following these tips, you can make sure that your braised octopus turns out tender and flavorful. So next time you're looking for a new and exciting seafood dish to try, give braised octopus a try!