Chargrilled octopus served with harissa and fresh chillis.



The only thing to know about cooking octopus is that you must poach it very, very slowly until the tip of a sharp knife slides easily into the flesh. Think of treating it the way you would a cheap cut of meat – low and slow. Once it is tender, allow it to cool completely in the cooking liquid, drain and use in an octopus or mixed seafood salad, chargrill it like this, add it to pasta like the Italians do or rice like the Portuguese do.

Leave a comment

Filed under Photography, Recipes

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s