Octopus is a very nutritious, popular food in places like Western Europe and Eastern Asia. Unlike squid, a much more popular type of seafood and a relative of the octopus, the octopus is a food that is constantly hailed as one of the best types of seafood there are.
Though there are many ways to cook octopus -although canned octopus is not bad at all- in this article we’re going to focus on the Spanish method of cooking and serving octopus. The way they cook the octopus makes for a much more tender, soft yet chewy meat that far surpasses other ways of cooking octopus which tend to harden the meat unnecessarily.
Alternatively, we’re gonna see a much different approach with a japanese-inspired grilled octopus recipe that will satisfy those who crave a more smoky flavor.
Let’s get right to it:
Also called pulpo á feira, this recipe is incredibly popular in open-air events, where people are served plates of chopped octopus with a big potato at the very center. Of course, we’re gonna use a sweet potato instead (or skip the whole thing entirely, if you prefer).
- 1 medium octopus
- Coarse sea salt
- Smoked paprika
- Olive oil
- 1 big sweet potato
How to make:
- You need a big pot in which the octopus can easily fit. Fill it halfway with water and bring it to a boil.
- Grab the octopus by its head and dip it in the boiling water. You’ll see the tentacles start curling upwards; Repeat this step between three and five times until the tentacles have curled all the way up.
- Chop the tentacles in small pieces (about 3-4 cm thick) and serve on a plate. Take care not to put pieces on top of each other.
- With the same boiling water, boil a sweet potato and place at the center of the plate.
- Sprinkle generously with smoked paprika and sea salt. Use olive oil do drizzle, you can use as much as you want: Spanish recipes always called for a heavy hand when it comes to olive oil!
Serve and enjoy with some bread, or even with some cauliflower rice - although typically this is a main dish and is accompanied only by a piece of bread.
Teppanyaki style octopus
- 1 Small octopus
- 200 grams shrimp
- ½ chopped onion
- Soy sauce
- Bell pepper, chopped
- Olive oil
How to make:
- Drizzle a skillet with olive oil.
- With heat on high, add onion and bell pepper. Cook until onion is translucent and bell pepper starts darkening.
- Add octopus tentacles whole or cut in half. Add shrimp, cook on high for five to ten minutes.
- Add 2 cups soy sauce and lower the heat. Let simmer for 20 minutes.
- Stir and make sure most of the soy sauce evaporated.