Octopus is an amazing ocean delicacy. The meat of young octopuses is very tender and has an expressive sweet and sour taste. It is mainly used for preparing main courses and salads.
It is necessary
-
- For the first recipe:
- octopuses;
- carrot;
- onion;
- garlic;
- butter;
- tomato paste;
- basil;
- mint;
- salt;
- pepper;
- oregano;
- olives;
- canned green peas;
- dry red wine.
- For the second recipe:
- octopuses;
- Red onion;
- vinegar;
- salt;
- oyster sauce;
- pepper;
- olive oil;
- Cherry tomatoes.
- For the third recipe:
- octopuses;
- onion;
- salad;
- a tomato;
- olive oil;
- lemon;
- sea salt.
Instructions
Step 1
To make a stew, take 750 grams of young octopuses, gut and cut into small pieces. Grate one carrot on a coarse grater. Peel three onions and chop into cubes. Then chop three garlic cloves. Preheat a skillet and melt 40 grams of butter in it. Sauté the onion and garlic for 2 minutes. Add octopuses and sauté over low heat for another 5 minutes. Transfer the carrots to the skillet and toss all the ingredients with 2 tablespoons of tomato paste. Season with basil, mint, salt, pepper and oregano to taste. Cut 10 olives into slices and add to the octopuses, and add the contents of one can of canned green peas. Pour everything with one glass of dry red wine and simmer for an hour over medium heat. Serve spaghetti as a side dish.
Step 2
Bake the octopuses with oyster sauce. First you need to prepare pickled onions. Cut 5 red onions into thin rings, scald and immerse for one hour in a solution made from 4 tablespoons of vinegar, a teaspoon of salt and a glass of water. Take a kilogram of octopuses and remove all entrails, eyes, and ink sacs. Boil a pot of water and immerse each octopus in it for half a minute. Then peel off the darkened skin and films. Wrap the octopuses in plastic wrap and beat them with a kitchen mallet. Preheat oven to 200 degrees Celsius. Line a baking sheet with foil and place the octopuses on top of it. Bake for 10 minutes, and then drain the resulting juice from the baking sheet. Brush each octopus with oyster sauce and pepper. Raise the oven temperature to 250 degrees Celsius and cook for another 10 minutes. Transfer the finished octopuses to a dish, pour with olive oil, garnish with cherry tomatoes and top with pickled onions.
Step 3
Make a salad with young octopus. To do this, boil 1 liter of water in a saucepan and add 100 grams of dry red wine. Place 500 grams of gutted octopuses in it and cook for 15 minutes over low heat. Then cool, remove the skin and cut into small pieces. Chop one onion into strips, chop 80 grams of lettuce and chop one large tomato into small cubes. Combine all the ingredients, season with olive oil and the juice of half a lemon, sprinkle with sea salt to taste. Mix everything thoroughly and garnish the salad with thin slices of lemon.
