May 18, 2012

Tempting Tentacles

The cashiers at Harris Teeter ALWAYS look at me like I am crazy when they ring me up and see my selection of frozen, whole, cleaned octopus. It definitely looks a little creepy in the packaging, but really, I think those cashiers are the ones who are a little nuts for NOT  taking advantage of this delicious, nutritious, inexpensive and easy to prepare protein. 

Lemony Octopus with Red Wine Vinegar, Oil, Garlic

Rinse 2 or 3  whole cleaned octopus (about 4 oz each) in warm water
Put them into a large pot
Add 1/2 cup of olive oil and 1/2 cup of red wine vinegar
Add one lemon chopped into wedges and 5-7 garlic cloves
Sprinkle with oregano, salt and pepper
Bring mixture to boil
Octopus will turn from white to a deep purple as they cook
Check periodically by stabbing octopus with a fork until tines enter with little resistance. When this happens remove octopus from the pot immediately (a few seconds of overcooking turns tender tentacles into rubbery, chewy bands) and chop into small segments.

In a separate pan, saute onions and tomatoes in olive oil.
Add mixture (minus octopus) from pot into saucepan and let it simmer for a 2-3 minutes.
Drain, toss in octopus, and spoon onto plates.
Add another pinch of oregano and sprinkle some more salt and pepper to each serving and
include a lemon wedge to squeeze over octopus as you eat.

Really fresh, really healthy and so summery.

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