Braised Octopus

Tender, melt in your mouth and perfectly delicious! Although the task of cooking octopus may seem daunting for some home cooks, it is not out of reach. A simmering stock pot filled with simple ingredients can help you achieve a new family favourite. Pair with a bed of mixed greens and a light vinaigrette to create a fantastic menu option for hot summer nights on the patio.

What you will need:

• 1 medium sized octopus
• 2 carrots; roughly chopped
• 1 celery stalk; roughly chopped
• 1/2 medium onion; roughly chopped
• 2 garlic cloves; crushed
• 3 sprigs of parsley
• 1 cup white wine
• 2 tbsp. olive oil
• 2 wine corks
• ½ a lemon
• Arugula or mixed greens for serving
• 1 garlic clove; minced
• 1 tbsp. Parsley; roughly chopped

Vinaigrette:

• ¼ cup apple cider vinegar
• ½ cup olive oil
• 1 large garlic clove; minced
• 1 tsp. granulated sugar
• 1 tsp. ground mustard
• Salt and pepper to taste

Directions:

1. You can easily find an octopus that has already been prepared at your local grocer. This includes a thorough cleaning and removal of the beak.
2. In a large stock pot, on high heat add carrots, celery, onion, crushed garlic, parsley sprigs, wine, olive oil and wine corks. Cover and bring to a boil.
3. Dip the octopus, tentacles first into stock pot; 3 times. This will emphasize the curl on the tentacles.
4. Reduce heat to low and simmer for 45 minutes to an hour, until octopus is firm but tender. Tip: Use the neck of the octopus to test the tenderness by piercing with a knife. If knife is easily inserted, your octopus is ready.
5. While octopus is boiling, make your vinaigrette. Simply add all ingredients into a mixing bowl and whisk until well combined. Transfer to a serving dish and chill until ready to serve.  
6. Once tender remove octopus from heat and place on a flat surface to cool.
7. Add olive oil and minced garlic to a large frying pan and heat to a medium temperature.
8. Once cool enough to handle, slice off tentacles and lay in heated frying pan. Coat with lemon juice, chopped parsley, salt and pepper. Cook 2 minutes per side.
9. Remove from heat and place on a bed of mixed greens, then drizzle with vinaigrette. Serve immediately.