Octopus - the most popular delicacy, made its way to our tables from the very depths of the ocean and has a unique, magnificent taste. Usually only small octopuses are used for food, because they have tender meat and original taste. Traditionally, the dishes of these predators are cooked in Asia and Europe. Let us also learn how to properly prepare an octopus and pamper your family with these sea gifts.
How to cook fresh octopus?
We cut the fresh shellfish neatly along the trunk and remove all the insides with a knife. If the octopus is large, we remove the skin from it, preliminary problanshirovav it a few minutes in salted water. While the carcass is hot scraping the thin skin with a knife. Tentacles separate from the head and cut into random pieces, removing eyes and beak. Then the octopus is thoroughly rinsed under a stream of cold water and dried on a soft towel. Processed meat slightly beat off the kitchen hammer, so it was not hard.
But the frozen octopus is first defrosted naturally and cleansed of the skin. Before cooking, the octopus meat is poured in cold water and cooked for no more than 25 minutes, depending on its size. To check its readiness, carefully pierce with a knife - it should easily enter the meat. Meat of an octopus can be prepared without water, braising for 30 minutes in a small amount of olive oil and pouring only at the very end of cooking.
How to cook cutlets from an octopus?
Ingredients:
- processed octopus ;
- garlic - 2 cloves;
- bulb - 1 piece;
- fresh greens - if desired;
- spice;
- vegetable oil;
- breadcrumbs.
Preparation
We remove the beaks from the mollusks, gut them and twist them through a meat grinder, adding the peeled garlic, onion and fresh herbs. Then add the minced meat to taste, cook cutlets, roll them in breadcrumbs and fry them on vegetable oil on all sides for no more than 3 minutes.
How to cook frozen octopus?
Ingredients:
- frozen octopus - 700 g;
- red dry wine - 150 ml;
- bulb - 1 piece;
- tomato paste - 1 tbsp. a spoon;
- laurel leaf;
- potatoes - 5 pcs .;
- spice.
Preparation
The octopus is thawed, we cut off the tentacles, and cut the middle in half. In a saucepan, heat a large amount of olive oil and lightly sliced finely chopped onion. Then lay out the octopus and fry it for several minutes. Then pour in the red wine and stew for a while to evaporate the alcohol. Now add the tomato paste, diluted with water, season with spices and throw the laurel leaf. Stew the dish under the lid for about an hour on a small fire. 20 minutes before the octopus is ready, we add to the pot the peeled potatoes cut into small cubes. You can use any other side dish - spaghetti or buckwheat.
How to cook small octopus with beans
Ingredients:
- small octopuses - 2 kg;
- dry beans - 1 item;
- bulb - 2 pieces;
- carrots - 3 pieces;
- dry white wine - 0,5 table;
- butter;
- olive oil - 7 tbsp. spoons;
- fresh greens - 1 bunch;
- spice.
Preparation
Pure beans are soaked in advance in cold water. Defrosted octopus is lowered into boiling water, putting there a spoon of vegetable oil and a peeled whole bulb. We soak the soaked beans in a second saucepan. Shellfish cook about 6 minutes, and beans - about an hour. Now take the saucepan, fry in it on the oil crushed garlic, carrots circles and luchok semirings. When the vegetables blush, pour the wine and the remaining oil, bring to a boil and add boiled octopus and beans. Season with spices, stir and simmer the dish for about 15 minutes on a quiet fire.