How to Do Things

Octopus recipe takes long preparation time.Cook the whole thing a few hours before you plan to serve it since timing octopus can be unpredictable.

To prepare it even further in advance, work through Step 1; be sure to let the octopus cool, wrap it well, and refrigerate it. For a bigger dish, stir in Crisp Pan fried Potatoes at the last moment. Other seafood you can use is ‘conch’.

Steps to learn how to cook octopus with tomato and red wine:

Ingredients:

• One 2- to 3-pound octopus, cleaned and rinsed
• 3 cloves garlic, lightly crushed, plus 1 tablespoon minced garlic
• 1 bay leaf
• 3 tablespoons extra virgin olive oil
• 1 large onion, coarsely chopped
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
• 10 fennel seeds
• 3 medium tomatoes, cored and cut into chunks
• 2 cups dry red wine
• Salt and freshly ground black pepper
• 1/2 cup chopped fennel, parsley, or basil leaves

Instructions:

• In a large saucepan, combine the octopus, crushed garlic, bay leaf, and water to cover. Boil it over high temperature, turn the heat down to medium, and simmer until the octopus is nearly tender, 1 hour or more. Poke it with a sharp, thin-bladed knife; when the knife enters fairly easily, the octopus is ready.

• Drain the octopus in a colander, reserving the liquid. Raise the heat to high and reduce the liquid until just about 1 cup remains, about 20 minutes.

• Cut the octopus into bite-sized pieces. Put the oil in a large, deep skillet over medium-high heat. When hot, add the octopus and cook, stirring, until it begins to brown, about 5 minutes. Add the onion and lower the heat to medium. Cook and stir until the onion softens a bit, 2 or 3 minutes.

• Add the thyme, fennel seeds, and tomatoes and stir. Cook for 1 minute, and then add the wine. Raise the heat to high and boil for 2 minutes. Add the reduced octopus stock; bring to a boil, then turn the heat to low. Sprinkle with salt and pepper.

• Cook until the liquid is reduced to a sauce (raise the heat if the octopus becomes very tender but too much liquid remains), about 20 minutes. Add the minced garlic, stir, and cook for another 5 minutes. Add half the chopped fennel leaves and stir. Garnish with the remaining herbs and serve.

Octopus with Rice. In Step 2, reduce the octopus-cooking liquid to 3 cups rather than 1 (add water in the unlikely event that you don’t have 3 cups). Use 2 cups of the liquid to cook 1 cup rice. When the octopus is cooked, serve it over the rice.

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