How to make the MOST TENDER Octopus you've ever had скачать в хорошем качестве

How to make the MOST TENDER Octopus you've ever had

Grilled octopus is one of my favorite things in the world, and for the longest time I thought it was super complicated to make. I was wrong, it's super easy, and it's now one of my best recipes. Here's How you make it. For the Octopus: -1 whole octopus -1 tbsp salt -1 onion, chopped -2 red chilies, chopped -1 head of garlic, halved -1 lemon, quartered -A bunch of parsley stems -4 bay leaves -1 tsp peppercorns -A few sprigs of fresh sage -Olive oil (for brushing and grilling) For the Chimichurri: -1 jalapeño, diced -12 fresh mint leaves, chopped -1 bunch Italian parsley, chopped -1/4 cup olive oil (or more, to taste) -1 tbsp sherry vinegar -1 tbsp lemon juice -1 garlic clove, crushed -1/2 tsp smoked paprika -Salt and pepper, to taste For the Garlic Chips: 3-4 cloves of garlic, thinly sliced Olive oil (for frying) Salt (for seasoning) Start by massaging the octopus with salt, then rinse it under cold water. Remove the beak from the center of the octopus by pushing it out. In a large pot, add 1 chopped onion, 2 red chilies, 1 halved head of garlic, 1 lemon (quartered), a bunch of parsley stems, 4 bay leaves, 1 tsp peppercorns, and a few sprigs of fresh sage. Fill the pot with enough water to fully submerge the octopus. Bring the pot to a boil, then dip the octopus in the boiling water a couple of times to allow the tentacles to curl. Add the octopus to the pot and reduce the heat to a simmer. Let the octopus simmer gently for 45-60 minutes, or until it’s tender and easily pierced with a fork. While the octopus is simmering, prepare the chimichurri by dicing the jalapeño, chopping the mint leaves, and finely chopping the parsley. In a mixing bowl, combine the chopped jalapeño, mint, and parsley and add 1/4 cup olive oil, 1 tbsp sherry vinegar, 1 tbsp lemon juice, and 1 crushed garlic clove to the herbs. Stir in 1/2 tsp of smoked paprika, then season with salt and pepper to taste. Set aside to allow the flavors to meld while the octopus finishes cooking. Thinly slice the garlic cloves. Heat a small amount of olive oil in a pan over medium-high heat. Fry the garlic slices quickly, turning them until the edges are lightly golden and crispy. Be careful not to burn them! Once golden, transfer the garlic chips to a paper towel-lined plate to drain excess oil and lightly season them with salt. Once the octopus is tender, remove it from the pot and let it cool slightly. Slice the tentacles off the octopus and brush them lightly with olive oil. Heat a grill to high heat and grill the octopus tentacles for 2-3 minutes per side, until you achieve nice char marks. Arrange the grilled octopus on a serving plate. Spoon the chimichurri over the top of the octopus. Garnish with the crispy garlic chips. Serve and enjoy. Man...I friggin' love octopus