Contents
Cooking young octopuses. Video
Octopuses are considered a delicacy, their meat is especially loved in Japan and Southeast Asia. On the tables of Russians, you can often find dishes prepared from whole young octopuses, the meat of which is especially tender and has a pleasant pronounced taste that can decorate any seafood salad. They are also added to soups and seafood main courses.
Cooking young octopuses: video
Cooking technology of young octopus meat
In Russian stores, young octopuses can be bought frozen and as part of the so-called “sea cocktails”, and separately. Before cooking, they should be thawed on the bottom shelf of the refrigerator or at room temperature and rinsed well. For the preparation of salads and snacks, octopuses must first be boiled. Like squid, their meat is almost entirely protein, so prolonged heat treatment will only make it tough. Throw the octopuses into boiling unsalted water, wait until they boil again, and remove the pan from the stove, leaving them to stand in boiling water for another 15–20 minutes. They can be put in a salad whole or cut into small pieces.
Octopus meat contains large amounts of B vitamins, as well as essential unsaturated fatty acids omega-3, selenium and phosphorus
If you want to prepare the second course, the octopuses must be pre-fried by drying them with paper kitchen towels. Place them in a well-heated skillet with vegetable oil. They are also fried for a short time, 5-6 minutes is enough. After roasting, the octopuses can be stewed with vegetables or placed in the oven sprinkled with olive oil, lemon and soy juice for 10 minutes.
Young octopus with tomatoes
For this recipe, which is especially popular in Italy, you will need: – 1 kg of frozen young octopuses; – 4 pieces of ripe tomatoes of pink varieties; – 1 head of white onion; – 50 g of dry white wine; – 3-4 cloves of garlic;
– 2 tbsp. l. olive oil; – fresh herbs: dill, parsley, basil; – ground black pepper; – salt.
Boil young octopuses as described above. Dip the tomatoes in boiling water for a few seconds, then remove the skin from them and chop finely. Crush the cloves of garlic with the flat side of a kitchen knife and place in a preheated skillet in olive oil. Saute the garlic for 1-2 minutes to soak the oil in its aroma, then remove the garlic and discard it.
You can serve octopuses with tomatoes as an independent dish or with a side dish of boiled friable rice
Fry finely chopped onions in olive oil until transparent, put boiled octopuses and tomatoes in a pan, stir, salt and pepper, add wine. Simmer the octopuses without a lid, stirring constantly, for 7-8 minutes, then put the finely chopped greens in the pan, cover with a lid, remove from the stove and leave to stand for another 10 minutes.