Caribbean Stewed Octopus
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"Delicious, tender octopus stewed in white wine, butter, caramelized onions, ginger, and garlic. This is a re-creation from a dish I had in Puerto Viejo, Costa Rica at a restaurant called Koki Beach. It was pretty spot-on. It is advised to wear gloves when handling an octopus because some people get a skin reaction. Since I didn't have any available, and don't have any known food allergies, I took my chances and ended up ok and rash-free."
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Ingredients3 h servings 366 cals
Original recipe yields 4 servings (1 1-pound octopus)
- Heat 1 tablespoon butter and oil in a skillet over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low. Continue cooking, stirring frequently, until onion is very tender and dark brown, about 30 minutes more.
- Rinse octopus. Place on a flat work surface and cut tentacles into thirds. Chop the head into bite-sized pieces. Place octopus pieces in a gallon-sized resealable plastic bag. Mix in salt and add crushed ice. Seal the bag and place into a larger grocery bag. Pound the octopus with the smooth side of a meat mallet until as tender as possible. Remove octopus from the bag and let drain in a colander.
- Stir ginger and garlic into the skillet with the onion; cook until fragrant, 1 to 2 minutes. Pour in wine and the remaining 3 tablespoons butter. Increase heat and bring to a boil. Add octopus; reduce heat to a simmer. Cover and cook, stirring every 10 minutes, until flavors meld, about 1 hour. Uncover and continue simmering until sauce is thickened to your liking and octopus is tender, about 1 hour more.
- Cook's Note:
- The texture came out pretty well, yet not as completely buttery soft as the one at Koki Beach. You must tenderize the heck of out it. Without this step, your octopus might turn out pretty rubbery.
Per Serving: 366 calories; 16.8 g fat; 9.3 g carbohydrates; 27 g protein; 115 mg cholesterol; 857 mg sodium. Full nutrition