Octopus “Confit”
An inspiration from Tadashi Ono, a talented Japanese chef now living in the United States. Succulent beyond belief and a most refreshing and appetizing starter. Most octopus sold in this country is frozen, which is not necessarily a bad thing. But if you can find fresh, sweet-smelling specimens, by all means use them. In either case, have the fishmonger clean the octopus. (Or do it yourself, by inverting the head and discarding its contents.)
Recipe information
Yield
makes 6 or more servings
Ingredients
Preparation
Step 1
Wash the octopus well. Put it in a saucepan and add olive oil to cover, the garlic, chiles, thyme, and salt. Bring to a very slow simmer over medium-high heat (if you have a thermometer, the ideal temperature is about 190°F). Adjust the heat to maintain this slow simmer and cook until the octopus is tender, an hour or more (check with the point of a sharp knife).
Step 2
Transfer the garlic and octopus to a platter and discard the chiles, thyme, and oil or reserve the oil for another use, like sautéing fish or other seafood. Serve warm or cool, drizzled with soy sauce and lime juice.
