Marinated Octopus

Name: Marinated Octopus
Yield: serves 8
Ingredients: 1 (8-pound) octopus, cleaned; 1 cork (see headnote); 1 tablespoon peppercorns; 2 carrots, peeled; 1 onion, halved; 1 head garlic, halved; 1 bulb fennel, halved; 2 ribs celery, halved; 3 fresh or 2 dried bay leaves; Kosher salt and freshly ground pepper; 1/4 cup fresh lemon juice; 3/4 cup extra-virgin olive oil; 1 or 2 lemons (enough to produce 1/4 cup juice); 1 orange; 1 shallot; 1 clove garlic, sliced paper-thin; Generous pinch of chile flakes

December 14, 2011

Italians say that to ensure your octopus is tender, first you pound it on the dock as you bring it in from the boat, then you put a cork in the cooking pot. I don’t know what magical alchemic properties are supposed to be at work there, but I always put a cork in my pot, just to be sure. I like to use bigger octopi because I think they have more developed flavor. They’re a little chewier, but I don’t mind—that’s just part of the joy of octopus. Use the recipe as a guideline, and feel free to experiment with combinations of whatever aromatics you have on hand. As a variation, add 2 cups cooked corona beans to the octopus as it marinates.

Recipe notes

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