<\/a>Recipe for 6 people:<\/h2>\n
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1,5kg of fresh octopus<\/b><\/li>\n
1 onion or 2 shallots<\/b><\/li>\n
6 bay leaves<\/b><\/li>\n
25cl of white wine<\/b><\/li>\n
4 garlic cloves <\/b><\/li>\n
juice of half a lemon<\/b><\/li>\n
olive oil<\/b><\/li>\n
salt pepper<\/b><\/li>\n<\/ul>\n
To serve:<\/b><\/p>\n
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homemade mashed potatoes, grilled vegetables<\/b><\/li>\n<\/ul>\nInstructions:<\/h2>\n
For this recipe, I used small octopus and medium octopus to try the differences in cooking times. First, ask your fishmonger to prepare the octopus: he will cut the part containing the eyes and the beak. For the medium octopus I did it by myself, for the small ones my fishmonger took care of it! There is nothing complicated about it. There will be on one side the 8 tentacles and on the other the emptied head. <\/div>\n
Then put it in the freezer overnight. The next day, let it come to room temperature. This will tenderize the flesh a bit. <\/div>\n
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Boil a large pot of water with the peeled and coarsely chopped shallots, bay leaves and white wine. When it boils, add the octopus. When the boiling resumes, allow 25 to 30 minutes for the smallest and 35 to 40 minutes for the medium size. <\/div>\n
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To know if the octopus is cooked, you just have to stick a fork in a tentacle. If it is the consistency of a tire, continue cooking. <\/div>\n
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It should fit without too much difficulty. ????The final consistency is already supposed to be there.<\/span><\/div>\n
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For larger pieces, cut them into smaller pieces. <\/div>\n
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For small octopuses, separate the tentacles individually. For the head that looks like a cap, cut it in half. <\/div>\n
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Put all the pieces of octopus in a container.<\/p>\n
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Add the crushed garlic cloves with a garlic press, sprinkle with olive oil.<\/p>\n
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Add the juice of half a lemon.<\/p>\n
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Put salt and pepper at your taste. I put a little rosemary, just a little !<\/p>\n
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Let marinate for a good two hours in a cool place. For the final cooking, there are three or even four possibilities. You can grill them on the barbecue, in the oven with the grill or in the pan. I preferred the fourth: the plancha. Three years ago, Krampouz provided me with a plancha. It’s time to bring it out. <\/div>\n
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I preheat to 300\u00b0C. When the indicator light goes off, I put the octopus on. Stir occasionally with a metal spatula or spackle knife, which works great.<\/p>\n
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The octopus caramelizes and takes a beautiful color.<\/p>\n
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I took the opportunity to grill some asparagus with just a drizzle of olive oil.<\/p>\n
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To serve, you can accompany the octopus with whatever you want. For me it was a simple but delicious homemade mashed potato. With cream and salted butter, well salted and peppered, a hint of nutmeg. The softness of the mashed potatoes and the crispness of the grilled octopus are a perfect match! For those of you who are wondering, I put little flowers of Thai basil. I grow them in my studio and right now I have lots of deliciously scented little flowers! <\/div>\n
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$\"Poulpe$ <\/div>\n<\/div>\n
Grilled Octopus<\/h2>\n
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A real culinary love at first sight as I like to experience it! For example, I didn't rediscover spinach until I was 25 years old. I had always hated it until I was an adult again. The same thing happened to me with the grilled octopus. I went on two culinary trips to Greece last year. A first in the Cyclades (see my culinary travels HERE<\/a>!) then in Athens a few months later. There I tasted octopus and I finally got over the tentacle barrier. And then: revelation! I went crazy about it. I ordered them every time, trying to figure out what I liked. First of all I love the small or medium octopus, very tender and well grilled which almost gives a little crispness. This is what I have reproduced in the recipe I am offering you today. The important thing is to cook the fish in the broth to get the desired tenderness! <\/span><\/div>\n
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<\/a>Recipe for 6 people:<\/h2>\n\n1,5kg of fresh octopus<\/b><\/li>\n1 onion or 2 shallots<\/b><\/li>\n6 bay leaves<\/b><\/li>\n25cl of white wine<\/b><\/li>\n4 garlic cloves <\/b><\/li>\njuice of half a lemon<\/b><\/li>\nolive oil<\/b><\/li>\n