How to Cook Octopus

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And MAKE OCTOPUS SALAD

HOW to COOK OCTOPUS

VIDEO

OCTOPUS SALAD

COOKING ITALIAN

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CANNELINI BEAN OCTOPUS SALAD

1 (3-4 Pound) Octopus, Cleaned

1 (14 Ounce) Can White Beans
Chopped Fresh Parsley
Extra Virgin Olive Oil
Salt & Pepper
Lemon Wedges

• In a large pot, place the octopus, and cover with water by 1 inch
• Bring to a boil over medium high heat.
• Reduce the heat to a simmer, and cook the octopus until it is tender when pierced with a sharp knife. (Anywhere from 45 to 60 minutes.)
• Cover the pot and let sit off of the heat for 2 hours.
• Remove the octopus, and cool to room temperature.
• Cut the tentacles from the head, and cut the head into strips. (You may want to remove the skin from the head first)
• Place the octopus pieces in a bowl with a couple of teaspoons of olive oil, and season with salt and pepper.
• If grilling or broiling the octopus, do so now, for just a couple of minutes until the octopus meat begins to brown.
• Keep Warm.
• Drain the beans in a sieve, and rinse under cold water, then shake to dry.
• Place the beans in a small pot and warm gently with a teaspoon or two of olive oil.
• Season with salt, pepper, and two teaspoons of finely chopped fresh parsley.
• Arrange the octopus and beans either on one large platter, or on individual plates.
• Drizzle with a little more olive oil, and serve warm with lemon wedges.

 

SUNDAY SAUCE

by CHEF DANIEL BELLINO "Z"

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