Today's find at the market was from the seafood guy: octopus tentacles. I'll confess straight away that this wasn't my first choice. I have eaten some wonderful octopus in my time, usually right off the grill, but the couple of times that I have tried to cook it myself have left me with hard, chewy morsels that reminded me more of a rubber ball than a seafood delicacy. But how can you resist the plea of an intrepid almost-teen?
So, what we have here is slightly over one pound of octopus. The recipe called for cooking it in white wine (I used a cheap Muscadet from the Loire Valley, tomatoes, garlic, and a lot of time (an hour.) Served with a fresh mesclun salad (another fantastic find from the maraicher just down the alley from the seafood guy,
and a little bit of rice... yummy goodness.
the trick to octopus is either cook it real fast or do what you did and cook it real slow. sounds delish ... did you tell your jeune fils that those little suction cups stick to the walls of your stomach for days? ;-) xoww
ReplyDeleteActually, that's what he told me (LOL!) I was trying not to remember the story of the intelligent octopus who used to sneak out of its aquarium at night to enjoy sushi shots from the tank on the other side of the office. Where did that anthropomorphic streak come from?? At least it disappeared before dinner!
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