"Slowly cooked octopus crostini.
"
Slowly Cooked Octopus Crostini With Onion & Garlic
5
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Recipe Intro From mychefpty
Snack, Good For A Crowd
Ingredients:
Octopus (2 to 3 pounds)
4 Bay Leaves
1 Can of whole peeled tomatoes, in juice (14-ounces)
1 Medium onion, finely diced and minced
3 Garlic cloves, peeled and minced
¼ cup of olive oil
1 tablespoon of paprika
1 teaspoon of smoked paprika (optional)
1 teaspoon of dry oregano
¼ teaspoon of cayenne
Salt and pepper
1 loaf of baguette, sliced ½ inch thick
Directions:
Bring a large pot of salty water to a boil and add the bay leaves. Hold the octopus with tongs or a long fork and shock it 3 times by immersing it in the water for 5 seconds then taking it out for another 5 seconds. After the third immersing and taking out, leave it in the water for 1 ½ hours. Then remove it, let it cool and cut into 1 inch chunks. Preheat oven to 350 degrees. Arrange baguette slices on a large rimmed baking sheets; brush both sides with oil and season with salt and pepper (Crostini is just a fancy name for baguette slices that have been brushed with oil, sprinkled with salt and pepper, and baked until golden brown). In a sauce pan pour the 2 tablespoons of olive oil and sauté the garlic and onions until translucent. Finely crush the tomatoes and add to the pan with their juice, add paprika, smoked paprika, oregano, cayenne, salt and pepper and let it simmer for 20 minutes or until reduced by half.
Bake the bread until golden, 15 to 20 minutes, rotating sheets halfway through (if undersides are not browning, turn crostini over once during baking). While bread is baking add the octopus to the pan and toss to combine with the sauce.
Serve slightly warm over crostini (and sprinkle with smoked paprika – optional)
Octopus (2 to 3 pounds)
4 Bay Leaves
1 Can of whole peeled tomatoes, in juice (14-ounces)
1 Medium onion, finely diced and minced
3 Garlic cloves, peeled and minced
¼ cup of olive oil
1 tablespoon of paprika
1 teaspoon of smoked paprika (optional)
1 teaspoon of dry oregano
¼ teaspoon of cayenne
Salt and pepper
1 loaf of baguette, sliced ½ inch thick
Directions:
Bring a large pot of salty water to a boil and add the bay leaves. Hold the octopus with tongs or a long fork and shock it 3 times by immersing it in the water for 5 seconds then taking it out for another 5 seconds. After the third immersing and taking out, leave it in the water for 1 ½ hours. Then remove it, let it cool and cut into 1 inch chunks. Preheat oven to 350 degrees. Arrange baguette slices on a large rimmed baking sheets; brush both sides with oil and season with salt and pepper (Crostini is just a fancy name for baguette slices that have been brushed with oil, sprinkled with salt and pepper, and baked until golden brown). In a sauce pan pour the 2 tablespoons of olive oil and sauté the garlic and onions until translucent. Finely crush the tomatoes and add to the pan with their juice, add paprika, smoked paprika, oregano, cayenne, salt and pepper and let it simmer for 20 minutes or until reduced by half.
Bake the bread until golden, 15 to 20 minutes, rotating sheets halfway through (if undersides are not browning, turn crostini over once during baking). While bread is baking add the octopus to the pan and toss to combine with the sauce.
Serve slightly warm over crostini (and sprinkle with smoked paprika – optional)