Braising an octopus guarantees a tender cephalopod. And what’s really interesting is whatever medley of herbs you choose to incorporate into the “braising nest”, the octopus will take on their flavor in a most fragrant, delectable way. Here, we went Southeast Asian, mainly because we had some lemongrass stalks and mint that needed to be used.
Ingredients for braising octopus: (Serves two)
~ 2 lb octopus, thawed if frozen
~ 1 lemongrass stalk, chopped
~ 1 cup mint leaves
~ 1/3 cup sliced unpeeled ginger
~ 8-10 curry leaves
~ 1/3 cup chopped parsley
Method:
If the octopus is frozen, and it probably will be, thaw in the refrigerator. When it’s ready, place the octopus in a small stock pot with boiling water for 5 minutes. Remove the octopus from the boiling water and get rid of the head because it’s very gelatinous and it won’t help the braising process. So off with its head.
Braised octopus in Dutch oven
Meantime, create a nest of the herbs at the bottom of a small Dutch oven (or an oven safe casserole dish that can be covered). Place the octopus on the nest, cover, and slide the Dutch oven in the preheated 200 degree Fahrenheit oven. After two-and-a-half hours, start checking the octopus for tenderness by inserting the tip of a paring knife into a tentacle. The octopus is done when the knife tip easily penetrates the flesh. It’s hard to imagine, but you can overcook your octopus to the point where the tentacles become too soft and can fall apart. When perfectly tender, remove the octopus from the Dutch oven and proceed with whatever you’re planning to do with it. You may choose to remove the skin and cut the tentacles into bite size pieces. We did neither, and served the fragrant tentacles whole, with skin-on.
We also chose to serve the braised octopus with fregula. This Sardinian semolina product, very similar to Israeli couscous, with its nutty, crunchy texture, would complement the octopus’ creamy, braised texture perfectly, thus becoming an ideal vehicle on which to serve the octopus.
While the octopus is cooling down, prepare your fregula as follows below.
Ingredients for Fregula Salad:
~ 3+ cups chicken stock (or vegetable stock, or water)
~ 1 cup Sardinian fregula
~ ½ pound oyster mushrooms, sliced or whole, if small
~ 1 medium tomato, seeded and diced
~ 6-8 Calamata olives, pitted and sliced, plus several whole ones for garnish (they add an interesting touch, being the same color as the skin-on octopus)
~ 4-5 cloves garlic, finely minced – divided
~ 1 Tbsp chopped mint leaves
~ 1 Tbsp chopped parsley
~ 4 Tbsp fresh lemon juice – divided
~ 2-4 lemon slices for garnish
~ 4 Tbsp olive oil – divided
~ Salt & Pepper to taste (fregula absorbs lots of salt and liquid; taste until satisfied with seasoning)
~ Baby romaine salad leaves, enough to cover bottom of two plates
Method:
Heat 2 of the 3 cups of chicken stock in a medium stockpot and add the fregula, mixing often to avoid sticking. The fregula will rapidly absorb all the stock, so keep adding the remaining cup of stock (or more) as needed, while fregula continues to cook. Season fregula with salt while cooking; the salt will be better absorbed early on. When the fregula has achieved a satisfactory consistency (barely crunchy, or al dente), remove from heat. Mix in half the olive oil and lemon juice, as well as the diced tomato, chopped herbs and garlic, sliced olives, pepper and more salt if necessary. Blend together well and set aside.
In a small skillet, sautée the mushrooms in half of the olive oil (2 Tbsp) and half the minced garlic, salt and pepper, and a splash of the lemon juice. Set aside when golden, within just several minutes of cooking.
Slice the octopus tentacles off of the core body section. Remove part of the gelatinous membrane around the tentacles and, if desired, discard the skin as well. Cut tentacles into pieces or leave whole. Arrange baby romaine leaves at the bottom of two dinner plates and add the fregula salad. Arrange the octopus tentacles and oyster mushrooms, alternating on top of the fregula. Garnish with Calamata olives, and serve with lemon slices. This dish can be enjoyed warm, at room temperature, or even chilled.
RSA & RMA
