Pulpo a la Gallega (Grilled Octopus with Potatoes)
José Andrés adds a clean copper penny to the saucepan to replicate the traditional technique of cooking octopus in a copper pot. The chemical reaction of the copper and the octopus gives the tentacles a gorgeous purple tint. Slideshow: More Octopus Recipes
This is one of the most popular dishes served in restaurants and konobe (traditional Croatian eateries) along the Adriatic coast. It’s the perfect light and fresh start to a meal, especially on a warm summer day. There are hundreds of variations of this dish and every family treasures their own special recipe. It is fairly easy to prepare and, when you become confident in making it, you can add your own personal touch – adding some capers, salad leaves or even olives. But, whatever you do, don’t put fruit in your octopus salad as this might cause you to lose your Croatian friends! Excerpted with permission from Dalmatia by Ino Kuvačić, published by Hardie Grant Books May 2017, RRP $40.00 hardcover. Slideshow: More Octopus Recipes
There are so many theories about how to tenderize octopus—from rubbing it with salt to beating it on a rock—but the true answer is just patience. First, octopus needs to be braised low and slow and then it can take a trip on the grill or in a pan for a last-minute sear. Check out these delicious recipes and you'll get it right every time.
Grilled Octopus with Ancho Chile Sauce
Tom Colicchio was inspired by the smoky flavors of Mexico while filming season 12 of Top Chef. He incorporated many of those elements into the menu at his new restaurant, Beachcraft, at the 1 Hotel in Miami Beach. In this dish, the octopus is first braised in sherry and then the skin is removed to make it extra-tender before it’s finished on the grill and glazed with a tangy ancho chile sauce. Slideshow: More Grilled Seafood Recipes