It is also good on the braised lobster in a cold salad. I added this marinade to the octopus and let them flavor in the fridge overnight. Remove from the pot, drain well and with paper towel remove any loose outer gelatinous material.Īt this point they are cooked and ready to eat (as in a cold octopus salad with olive oil - also yumm). When done turn off heat and let octopus cool in the pot. That is - they are not still feeling like tire rubber. Check for tenderness - you want firm but “tender” when poked with sharp knife. Simmer octopus for around 90 minutes for this larger size and turn over a few times for even cooking. 1/4 tsp Cajun seasoning (your option - my choice here).Now add seasonings to the braise liquid - I used this: Add some water if needed to replace the liquid lost from thawing to cover octopus at least three –quarters the way up. Put the octopus in a heavy bottom pot - put heat on high and cover pot and bring to boil for 8-10 minutes (no additional liquid is needed at this point) as the octopus will release its liquid. The thawed octopus of this size was braised for about 90 minutes. Thaw the octopus in fridge in individual bowls for a couple of days or in pan in cool water changing water often until mostly thawed. They were already cleaned including the beak removed. I fixed two octopus (between 3.5 & 4 lbs each) which I got frozen at my local international market. This is a whole grilled octopus cook done on Big(Red) Joe.
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