Mediterranean Octopus

Chansons de Le Chef et Le Chat

C’est Magnifique - Eartha Kitt

This song is ‘Strolling through the streets of Paris.’ I love this song because it combines so many elements of what I love. Romance, France, Dancing, Elegance. I’d like to see you try to listen to this once without getting addicted to cigarettes and talking about, “Du Fromage.”

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Only 4 words today,

Give it a chance

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Ingredients:

• Octopus

• Greek Yogurt

• Arugula

• Grapefruit

• Salt and Pepper

• Citrus Dressing for Arugula

• Amba

  • Pickled Mango

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Consider adding:

• Sliced Fennel

  • Perhaps Pickled

• Toasted Nuts

• Olive Oil

• Fresh Herbs

  • Mint, Parsley, Cilantro

• Couscous

• Pita or Naan

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Instructions:

1. Cooking Octopus

   • Clean the Octopus: If the octopus hasn't been pre-cleaned, remove the beak and ink sac, and rinse the octopus under cold water.

   • Prepare the Pot: Fill a large pot with water, and consider adding aromatics like bay leaves, peppercorns, lemon, and garlic to infuse the octopus with additional flavors. Bring the water to a boil.

   • Cook the Octopus:

     • Once the water is boiling, dip the octopus in and out of the water, holding it by the head. This process helps to curl the tentacles.

     • Submerge the octopus in the water, reduce the heat to a low simmer, and cover the pot. The cooking time will depend on the size of the octopus:

       • Small octopus (under 1 kg/2.2 lbs): 45-60 minutes.

       • Larger octopus: 1.5 to 2 hours or more.

     • The octopus is done when it is tender enough to easily insert a fork into the thickest part of a tentacle.

   • Grilling

     1. Grill: Place the octopus pieces on the grill, cooking for a few minutes on each side until the surface is nicely charred and crispy.

     2. Season and Serve: Season with salt, pepper, lemon juice, and a drizzle of olive oil before serving.

     Tip:

   • Tenderness: The key to a tender octopus is slow cooking at a gentle simmer. Rapid boiling can make the meat tough.

2. Amba Yogurt-

   • Mix Amba gradually into the yogurt until reaching the desired color and flavor.

3. Dress your greens

4. Slice Grapefruit

   • Alternatively, you can make a grapefruit gastrique. I wanted to make some type of grapefruit dressing but the laziness overcame me and I cut them instead.

5. Assemble

I first had this dish at Dalia, in Paris, France. I loved that restaurant so much. I sent them a message in an attempt to learn more about this dish and to learn more about their restaurant in general but I’m still waiting for their response. Definitely worth a visit if you find yourself near Le Jardin du Palais Royal.

Octopus is a tough sell to the average food eater, but why would you not want to try something that people have eaten for as long as octopus have been caught? Is it some secret food that will change your life? maybe not, but do you want to live forever off the same 9 meals? If you eat calamari, you have no excuse. This dish, specifically, is a wonderful blend of flavors that you may have never even heard of. You pass frozen Octopus every time you go to the store. Be the weirdo to buy it. Get the strange looks. Be proud to eat your rubbery mess that you certainly did not braise for long enough. It’s weird, it’s scary looking, maybe you’ll hate it. But… try it!!!