Ingredients:
1 pound octopus
2 Tbs EVOO
1 clove garlic, sliced thint
1 shallot, sliced thin
½ tsp fennel seeds
¼ teaspoon chili flakes
1 sprig rosemary
½ cup white wine
½ cup chicken stock
Procedure:
1. Preheat oven to 350 degrees.
2. Heat a 3-quart pot over medium heat.
3. Add 2 tbs EVOO.
4. Add garlic and shallot, cook 1 minute until translucent.
5. Add fennel seed, chili flakes, and rosemary.
6. Cook one minute until aromatic.
7. Add octopus, cook 3 minutes, stirring occasionally.
8. Add wine and stock, bring to a boil, and cover pot.
9. Place pot in oven and cook until octopus is tender, about 1 hour and 15 minutes to 2 hours (it will depend upon the particular octopus).
10. Test tenderness by piercing with a meat fork.
11. It should go into the octopus with little resistance.
12. Once tender, cool in liquid.
13. Once cool, remove from pot, reserve.
14. Reserve braising liquid.
Recipe Type: Authentic
Recipe Author: Executive Chef Ben Pollinger of Oceana Restaurant
Restaurant: Oceana Restaurant, 120 W 49th St New York, NY, USA
Source: http://www.bu.edu/today/files/2012/12/Recipe_Feast_of_the_Seven_Fishes.pdf
1 pound octopus
2 Tbs EVOO
1 clove garlic, sliced thint
1 shallot, sliced thin
½ tsp fennel seeds
¼ teaspoon chili flakes
1 sprig rosemary
½ cup white wine
½ cup chicken stock
Procedure:
1. Preheat oven to 350 degrees.
2. Heat a 3-quart pot over medium heat.
3. Add 2 tbs EVOO.
4. Add garlic and shallot, cook 1 minute until translucent.
5. Add fennel seed, chili flakes, and rosemary.
6. Cook one minute until aromatic.
7. Add octopus, cook 3 minutes, stirring occasionally.
8. Add wine and stock, bring to a boil, and cover pot.
9. Place pot in oven and cook until octopus is tender, about 1 hour and 15 minutes to 2 hours (it will depend upon the particular octopus).
10. Test tenderness by piercing with a meat fork.
11. It should go into the octopus with little resistance.
12. Once tender, cool in liquid.
13. Once cool, remove from pot, reserve.
14. Reserve braising liquid.
Recipe Type: Authentic
Recipe Author: Executive Chef Ben Pollinger of Oceana Restaurant
Restaurant: Oceana Restaurant, 120 W 49th St New York, NY, USA
Source: http://www.bu.edu/today/files/2012/12/Recipe_Feast_of_the_Seven_Fishes.pdf