Friday, December 24, 2010

Octopus stew

4 serving
Time required 2 hours

    Fresh octopus must first be hit with wooden hammer before cooking to split down the
Fibers and create the meat tender and more eatable. Next take out the skin, flaking from
The base of the sac (1) and working toward the tips of tentacles, pull away and remove
The eyes and the horny beak, pushing upwards with your thumbs at base of the tentacles
(2) If the octopus is vary large, divide the body sac from the tentacles lastly, press
Out the insides along with the sacs contain the black ink and yellow fluid, then turn the body inside out and wash carefully.

Bring plenty of salted water to a boil add vinegar, and balance the octopus for 3 minutes
(3). Drain thoroughly. Put the octopus in an earthenware pot (4), add the chili pepper,
Chopped parsley (5), peel tomatoes, either chopped or cubed (6). Oil (7) and a pinch of salt. Cover the pot with two sheets of baking paper (8) or aluminum foil. Press the lid down tight, and tie the paper or foil to the rim of the casserole with kitchen twine (9).
The paper stops the juice from evaporating during cooking octopus must always be cooked in a strongly cover pot or pan. Put the pan in a 350’f oven and cook the octopus
For a good hours. Instead of stirring, shake the pot gently from time to prevent sticking
When cooked, let stew stand at least 15 minutes before serving. This dish, which is outstanding hot, warm, or cold, is traditionally served in the pot which it was cooked.

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