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My recipe

Octopus confit

Introduction

After cooking Tonno del Chianti, I decided to try to cook octopus confit, using the same method. Before I post this recipe, I want to say that I used my favorite giant octopus meat. However, I think you can use any kind you like.

Octopus confit

  • 700 g octopus meat

MARINADES

  • 10 cm lemon grass (chopped)
  • 3 cloves garlic (finely chopped)
  • 15 peas of black pepper (crushed in a mortar)
  • 15 coriander seeds (crushed in a mortar)
  • 1 tsp sugar
  • 3 sprigs of dill
  • 50-70 ml lime juice
  • Cut octopus into small pieces 2.5 cm x 2.5 cm
  • Mix all marinade ingredients.
  • Put the pieces of octopus into a plastic container, pour the marinade, stir, cover and refrigerate for 1 hour
  • 500 ml vegetable oil
  • 1 bay leaf
  • 1 small chili pepper (seeded)
  • 1.5 tsp ground smoked paprika
  • 1-2 tsp salt
  • 5.7 peas of black pepper
  • 2 cloves garlic (cut in half)
  • Remove the pieces of octopus from the marinade, clear from spices
  • Put into a thick-bottomed large frying pan, add bay leaf, chili, salt, pepper, and garlic
  • In a separate bowl, combine vegetable oil with the paprika and stir thoroughly
  • Pour the butter in, mix with the octopus, cover with a lid and put on fire
  • After boiling, reduce heat to low and simmer the octopus for 60-70 minutes
  • When the octopus is ready, remove from heat, cool completely in a pan in which it was previously braised, then put the pieces into jars, add fresh dill, black and hot pepper
  • Strain the butter through a double filter and pour into the jars with octopus. Close the jars tightly, and place into refrigerator
Thoughts and Ideas

I know that not that many people live by the ocean or have the opportunity to buy fresh seafood. But, believe me, even if you use a frozen octopus, you will not be disappointed. An octopus will not get dry. There was only one reason to use giant octopus meat. It’s that I love it. I love octopus steaks, I love it grilled, fried in batter, cooked, pickled, smoked etc. I find it more tender and tastier than any other octopus meat. Oil filter is necessarily, because during heating, the octopus meat gives off lots of juices, and also paprika does not dissolve completely, and the oil appears unclear. That's why, again, I prefer to filter the oil, and prefer to do it twice.