Wont find this in any restaurant

[Baccigalup]

Octopus over arugala salad....pesto calamari

[Surf bomber]

Fresh Octopus has tripled in price over the last 5 years … it’s a hard cook …cooking it in a sevite (I hope I spelled that correctly ) would probably offer the best results …cooked in a sevite then over a ripping hot grill is the best way I ever ate it …  that dish does look awesome 

[Baccigalup]

Not a sevite fan.   I cook it in its own juice in a covered pan and a little red wine vinegar and water, garlic and parsely and pepper.   Turn it a few times and after about 45 minutes shut the gas off and let it rest a half hour in the pan.  Then i grille it.  Even the biggest one comes out tender with that method.

[Kings over Queens]

What is a "sevite?"

 

I simmer the pulpo in water with some celery, carrot and onion for about 45 minutes, then ice bath, cut the tentacles off, dress with olive oil and salt and grill till charred.

 

 

[East Coaster]

I'm pretty sure they're referring to "sous vide".  @Baccigalup, that looks great!  Have been seeing charred octopus more and more frequently at restaurants over the last few years, but I like your idea of combining it with pesto calamari, which I don't remember ever seeing.

[Baccigalup]

41 mins ago, Kings over Queens said:

What is a "sevite?"

 

I simmer the pulpo in water with some celery, carrot and onion for about 45 minutes, then ice bath, cut the tentacles off, dress with olive oil and salt and grill till charred.

 

 

Yes sous vide, not a fan of cooking in plastic. Rather steam if im going that route.

 

I used to do it that way as well, but ever since i tried   cooking it in its own juices i became a fan. It makes enough if its own water.  The dash of red wine vinegar gives it a nice edge. I don't need it covered in water i just keep turning it over a few times.  keep it whole on the grille  in a lightly greased veggie tray then cut it up.

[Baccigalup]

19 mins ago, East Coaster said:

I'm pretty sure they're referring to "sous vide".  @Baccigalup, that looks great!  Have been seeing charred octopus more and more frequently at restaurants over the last few years, but I like your idea of combining it with pesto calamari, which I don't remember ever seeing.

Thanks. It was a nice combo with the lemon salad. I am noticing it to be more and more on menus also.  Except you get two pieces and pay a lung for it.  We have been eating healthier after my wifes heart attack and i am trying make somenold style dishes a little more healthier and interesting.

[Midnightpass]

Man, hat looks great ...

Butch

[Kings over Queens]

52 mins ago, Baccigalup said:

Yes sous vide, not a fan of cooking in plastic. Rather steam if im going that route.

 

I used to do it that way as well, but ever since i tried   cooking it in its own juices i became a fan. It makes enough if its own water.  The dash of red wine vinegar gives it a nice edge. I don't need it covered in water i just keep turning it over a few times.  keep it whole on the grille  in a lightly greased veggie tray then cut it up.

I'm going to try this.  Seems to be more like a braise.  The addition of vinegar is interesting.

 

We all like octopus except for my wife.  Screw her, she can eat chicken.

[Baccigalup]

1 hour ago, Kings over Queens said:

I'm going to try this.  Seems to be more like a braise.  The addition of vinegar is interesting.

 

We all like octopus except for my wife.  Screw her, she can eat chicken.

Start of with a little oil and garlic. Simmer the garlic and add the octopus. Sprinkle pepper and a little garlic powder and fresh parsely.  Cover it.  After a few minutes add some red wine vinegar and cover. Med lo  heat. Let it bubble and add water if needed. I flip it every 15 minutes or so and lower to simmer about half hour in.  After about 45 min if its feelng tender i shut it off and keep it covered for another half hour or so.   Dont overcook it or it will get mushy. Even the biggest toughest octopus comes out tender this way   Then i put it on the grille to char a bit.  

[Kings over Queens]

I'm going to try it.

 

I assume you cut the head off the octopus so it lays flat when you cook, yes?

 

 

[Baccigalup]

47 mins ago, Kings over Queens said:

I'm going to try it.

 

I assume you cut the head off the octopus so it lays flat when you cook, yes?

 

 

Sometimes , depends how big it is .i cut the beak and eyes out and invert the sack and clean it out good. But i usually cook it with it on...the juice and water covers it all and it cooks fine.  I just do it that way but there is no harm in cutting it off so it lays flat

[Kings over Queens]

I've found the head to be inedible, at least, not very tasty, compared to the tentacles.

[vce12342000]

Ive had latino style pulpo salad. The octopus is cooked ceviche style. It was very interesting indeed. reminded me of a meatier squid  

[Cman]

On 2/3/2023 at 6:39 PM, Baccigalup said:

Octopus over arugala salad....pesto calamari

 

That's not Calamari.

 

No PULPO for you!!