Hi, as you may have guessed my name is Paul, and I'm an enthusiastic cook now just in my 50's! living in Central London, UK.
I have a huge interest in all things food and cooking related. I hope to be able to share them with you here!
This hardly constitutes a recipe at all, as there is literally only one ingredient, the octopus. It is however, the classic greek method of preparing octopus.
The small bite sized chunks, served warm, make the most delicious hors d'ouvre, perhaps with a wedge of lemon, but even that is not strictly necessary!
1-1.5 kg octopus, cleaned (as your fishmonger to do this for you)
With the sharpest possible chefs' knife cut the octopus into 2-3cm pieces, slightly laborious but this is genuinely the only work you need to do!
Place in a large pan on the lowest possible heat (a diffuser would be a good idea if you have one), put a tight fitting lid on and leave to cook gently. Note there are no additions in terms of seasoning nor water.
Have a quick peek after just a few minutes and you'll be surprised to see the octopus simmering gently in its' own red/purple juices. Cover again and leave alone. After perhaps 20 minutes, give a good stir, and repeat the stirring every 10 minutes thereafter.
Very gradually the octopus juices will reduce and become quite syrupy.
When the juices are well reduced, try a piece of octopus. If it's still a little tough add a small splash of water and continue the slow cooking until the sauce has reduced. Repeat the tasting and continue cooking until satisfied with the texture.
This simple dish is fabulous, the colour of the cooked octopus warm and rich - a delightful starter or hors d'oeuvre