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Old 07-19-2012, 05:06 PM   #11
Sous Chef
Join Date: Nov 2011
Posts: 545
It's so funny you posted this I was looking through Claudia today's book on Spain and the boiled octopus recipe said "go on, go crazy, make octopus" so I will drag my butt to south beach tonight so I can go to a decent supermarket where the fish section doesn't smell like rotten fish and hope to find one for an octopus making adventure!

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Old 07-20-2012, 05:59 AM   #12
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Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425

Best of luck with finding fresh octopus. The smaller, the more tender ...

I am in Puglia and purchase my from the Fishermen at sunrise on the Port.

Galician and Greek octopus are exemplary too.

Margaux Cintrano.

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Old 08-03-2012, 06:20 PM   #13
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Join Date: Jul 2012
Location: Lafayette, LA, USA
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Thanks for posting this recipe, I love grilled octopus and they sell it fresh here. I have really wanted to cook it, but have been putting it off. I am going to try this out very soon.
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Old 08-04-2012, 04:26 AM   #14
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Join Date: Jan 2012
Location: Both in Italy and Spain
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Red Fish, Good Morning, Buon Giorno,

Thanks for your feedback.

Grilled Octopus is a lovely lunch. I do suggest the smaller the octopus, the more tender ...

Have a wonderful August,
Margaux Cintrano.

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ethnic, italian, recipe

Classic Italian Grilled Baby Octopus :chef: Buon Giorno, This morning, I had awakened in Puglia, with views of the Adriatic, and had run down to go over to the fishing boats, to purchase some fresh swordfish for Harry´s lovely recipe ... the baby octopus was plentiful, and thus, here is today´s lunch ... Harry´s Swordfish shall be for Sunday ... :yum: CLASSIC ITALIAN GRILLED OCTOPUS 2 small baby octopus ( 500 grams each = 1 pound each ) 125 ml. or 1 /2 cup: red wine vinegar 2 tblsps. sea water or regular tap water or mineral water 125 ml. Extra virgin olive oil 3 garlic cloves dried oregano: 1 teaspoon sea salt to taste 1. rinse the octopus thoroughly & place in large pot with No Water 2. cover and cook over a simmer low flame for 40 - 50 minutes until tender and pinkisk and the octopus has exuded its liquids 3. remove and cool and cut the octopus into tentacles 4. combine vinegar, water, Evoo, garlic minced and oregano in big bowl and marinate the octopus for 1 hour or at most 2 hours 5. remove the octopus with a slotted spoon and broil in oven or grill on BBQ if you have one yield: 8 appetiser servings Ciao. :wink: :cool: Have lovely wkend. Margaux Cintrano. 3 stars 1 reviews
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