Mignonette
Assistant Cook
- Joined
- Feb 18, 2012
- Messages
- 5
Wondering how to really tenderize my cooked octopus I got from the fish martket. My goal is to make a braised version of Galician style octopus. (Octopus, olive oil, potatoes and paprika) This version is in bite-size chunks served as tapas, both times I've had it, it's been served in Spanish latas or cazuelas.
I've tried to make it twice and although the flavor is where I want it, the octopus is rubbery! Both times I braised the octopus, potatoes and olive oil together in the oven for at least an hour and although the potatoes were perfect, the octopus was chewy. I really want melt in your mouth texture like I had at the restaurants.
I am considering:
1. boiling octopus again (I bought it cooked) then braising
2. Braising longer, like 2+ hours? In oven or maybe on the stove with more liquid and adding potatoes the last 45 min.
Any suggestions would be greatly appreciated!
I've tried to make it twice and although the flavor is where I want it, the octopus is rubbery! Both times I braised the octopus, potatoes and olive oil together in the oven for at least an hour and although the potatoes were perfect, the octopus was chewy. I really want melt in your mouth texture like I had at the restaurants.
I am considering:
1. boiling octopus again (I bought it cooked) then braising
2. Braising longer, like 2+ hours? In oven or maybe on the stove with more liquid and adding potatoes the last 45 min.
Any suggestions would be greatly appreciated!