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Author Notes: um.... octopus is tasty —pelicanfish
- 1 big octopus
- 2 lbs baby octopus
- container chicken stock
- 1 yellow onion
- 1 horse carrot
- a whole bunch celery stalks
- 3 bay leaves
- 1/4 - 1/2 red onion - super thin sliced
- handfull olives
- 3 handfulls arugula
- 3/4 handfull capers
- 7 scallions cleaned and whole
- couple cloves garlic chopped up tiny and smashed
- 1/2 of lemon the zest of 1/2 lemon
- 1 handfull fresh winter or summer savory or other herb you think is possibly an equal
- olive oil
- tea to table spoon pimenton/smoked paprika
- 1 a real cork
- lemon juice
- low boil the octopuses in stock with yellow onion, 3 celery stalks, carrot, bay leaves and cork for 1 hour
- drain that and set the octopuses to dry or pat them dry with towels
- grill veggies: oil up 6 or so stalks of celery along with the whole scallions and grill directly or in a cast iron pan on the grill till they look like you want to eat them
- mix octopuses in a bowl with a drizzle of oil and add chopped garlic and all that pimenton - mix it up real good. Throw that in the now hot cast iron pan on the grill. This is just for some good char and smoke taste - burn some wood chips or last years old dead rosemary plants for smoke
- Chop the grilled celery, scallions and octopus into your preferred size and throw it in a bowl with everything else
- mix it all up with some olive oil, a bit of lemon juice and salt and eat it.
- This recipe was entered in the contest for Your Best Squid or Octopus Recipe