I have a question about the recipe "Linguini with Grilled Baby Octopus and Herbed Bread Crumbs" from yuko.
If you're talking about those tiny octopi bodies that you purchase and are often served fried with calamari, then of course the braising time is seriously reduced. That technique of blanching then finishing with another cooking technique is meant for whole octopus. The ones that weigh in at a couple of pounds each
Also, if they are the smaller ones, (like w/calamari) you should be able to use them straight out of the bag
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