Poached Baby Octopus

This addition to the seafood pasta takes a little time, but slow cooking renders the octopus tender and very flavorful.

Yield:

Makes 4 servings

Recipe from


Ingredients

1 lemon
1 lime
1 orange
2 carrots, chopped
3 ribs celery, chopped
1 stalk lemongrass, cut in half and chopped
6 garlic cloves, crushed
1 bunch green onions, chopped
1 (2-inch) piece fresh ginger, sliced
4 sprigs fresh thyme
1 sprig rosemary
2 bay leaves
1/2 bunch fresh parsley
7 pieces star anise
20 peppercorns
2 cups Merlot
3 tablespoons kosher salt
4 baby octopus, cleaned

Preparation

Fill a large stockpot with 1 gallon water. Cut lemon, lime, and orange in half, and squeeze juices into pot; add rinds. Stir in carrot and next 13 ingredients. Bring to a boil; add octopus. Reduce heat to medium-low, and simmer 90 minutes.

Note:

Vincent Muraco,

Zimzala Restaurant, Huntington Beach, California,

November 2009