Definatley an amazing recipe as for changes I added a bit more white wine total of 1 1/2 cup. Other than that it's one of the best octopus dishes I've done.
Easy peasy (and I did overnight it in the fridge) with the bonus of this patience being it's one excellent plating of food. The braising liquid is delicious once lemon juice, EVO & a pinch of cayenne is added. I did serve with roasted potatoes, with the grilling of the octopus adding a wonderful smoky flavor to the dish.
On my short list of those things to impress close friends or family with
Pretty good. I'll add more salt and get a larger octopus next time. 2.2 lb was too small.
I had a 2.6 lb octopus so I modified things. I’ve never cooked octopus before and I was too lazy to look up how to cut it so I just snipped the tentacles off where I thought was right. Then, I doubled all the braising ingredients and added Greek seasoning in addition to the smoked paprika and did 1/2 tsp less of salt than what doubled would have called for as my Greek seasoning was salted. I only marinated for 1 hr and 40 minutes because my child was yelling “eat!” I then took the leftover onions from the braising liquid and threw them in my vitamix with 1 TBS of brown sugar, Dijon and honey mustard, 3 tbs of white wine vinegar and 1/2 cup olive oil. Served octopus over Greek and smoked sea salt 1 inch roasted yellow potatoes @450 for 22 minutes. Served the dressing over spinach with shaved aged Gouda. My toddler approved this meal and ate most the octopus and 3 servings of spinach!
Better than the one my mother use to make I wish they were alive this would have given them extra 10 years
Other than being incredibly salty the recipe is good method for cooking tender octopus. The best octopus I ever had was at the JW Marriott in San Jose del Cabo. I have been searching for a recipe similar to it but this one was not it.
Simple and delicious recipe! I condensed the time frame to 3 hrs instead of waiting until the next day. It was so tender and flavorful. Thank you for sharing this!
Absolutely amazing. Only thing I changed was I boiled the octopus for an hour before braising. Left it overnight, seared in the cast iron skillet, and it was tender enough to cut with a fork. Thanks Chef John for this great recipe!