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Poached Baby Octopus

Poached Baby Octopus

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

This recipe goes with Seafood Pasta

Coastal Living NOVEMBER 2009

  • Yield: Makes 4 servings

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.

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Poached Baby Octopus Recipe

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