Cast Iron Octopus Recipe at Rachel Enderby blog

Cast Iron Octopus Recipe. Toss octopus with 1 tbsp. Use a pastry brush to coat the octopus in the olive oil. In a large heavy pot (such as a cast iron dutch oven), place octopus, wine, peppercorns, lemon cut in half, salt, bay leaves, and garlic. Add the octopus to the pan and cook, turning occasionally, until charred, about 8 minutes. Season the octopus with olive oil, salt and pepper. Add water until octopus is covered with water by 1 (or try, it will float). Add the sauteed onion mix to the octopus and toss. Add the octopus and cook over moderately high heat, turning, until lightly browned all over, 2 to 3 minutes. Take the octopus off the grill and into your clean bowl. Oil and season with salt and pepper. Stir those onions, you don’t want them to burn. 3½ pounds octopus (preferably previously frozen) 1 large onion, coarsely chopped. Perfect appetizer or over salad! Grill the octopus until it is caramelized and crusted on all. Cover pot and bring to a simmer over medium heat.

Baby Octopus Chef's Box by Land & Sea
from chefsbox.net

Add the sauteed onion mix to the octopus and toss. Use a pastry brush to coat the octopus in the olive oil. Take the octopus off the grill and into your clean bowl. Oil and season with salt and pepper. In a large heavy pot (such as a cast iron dutch oven), place octopus, wine, peppercorns, lemon cut in half, salt, bay leaves, and garlic. Perfect appetizer or over salad! Cover pot and bring to a simmer over medium heat. Toss octopus with 1 tbsp. Stir those onions, you don’t want them to burn. Grill the octopus until it is caramelized and crusted on all.

Baby Octopus Chef's Box by Land & Sea

Cast Iron Octopus Recipe Oil and season with salt and pepper. Stir those onions, you don’t want them to burn. Perfect appetizer or over salad! In a large heavy pot (such as a cast iron dutch oven), place octopus, wine, peppercorns, lemon cut in half, salt, bay leaves, and garlic. Add the octopus to the pan and cook, turning occasionally, until charred, about 8 minutes. Cover pot and bring to a simmer over medium heat. Take the octopus off the grill and into your clean bowl. 3½ pounds octopus (preferably previously frozen) 1 large onion, coarsely chopped. Grill the octopus until it is caramelized and crusted on all. Use a pastry brush to coat the octopus in the olive oil. Add water until octopus is covered with water by 1 (or try, it will float). Oil and season with salt and pepper. Toss octopus with 1 tbsp. Season the octopus with olive oil, salt and pepper. Add the octopus and cook over moderately high heat, turning, until lightly browned all over, 2 to 3 minutes. Add the sauteed onion mix to the octopus and toss.

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