This is one of our go to faves, along with gazpacho and bacalao guisado. Line the bottom of a brazier, a Dutch oven or other large, ovenproof pot with the herbs and bay leaves. Remove the octopus and let it drain on a colander. ItвЂ™s spicy braised octopus (Muneo-jorim: ), delicious and chewy, a little sweet, garlicky, salty and has a unique octopus flavor. Bring a large pot of salted water to a boil and blanch the octopus for 90 seconds. Once you have the cooked octopus on hand you can make it in 10 minutes. Turn and brown on other side, about 3 minutes longer. Add octopus pieces and cook until well browned and crisp, about 3 minutes. My half Puerto Rican/ half Colombian husband grew up Catholic, so he introduced me to meatless Fridays. As I mentioned in that video, I have so many traditional Korean recipes using octopus to share. To Sear: Heat a tablespoon or two of vegetable oil in a skillet over high heat until shimmering. My Puerto Rican octopus salad is a filling and healthy dish that can be served any time of year, but itвЂ™s especially popular to serve during Lent, when Catholics abstain from eating meat on Fridays. Then, all you have to do is boil it until itвЂ™s tender, and youвЂ™re ready to put this amazing ensalada de pulpo together. If you canвЂ™t find frozen octopus, talk to your fish monger, he can clean up fresh octopus for you. I like using frozen octopus for this ensalada de pulpo recipe, because that usually means itвЂ™s already been cleaned, i.e. Remove the beak from the centre of the tentacles by turning the tentacles inside out and pushing the beak through.

Remove large suckers and discard, then peel away excess skin. Puerto Ricans enjoy a bounty of seafood thanks to the islandвЂ™s location in the Caribbean, and they sure know how make it delish! If youвЂ™ve never had ensalada de pulpo (octopus salad) before, itвЂ™s very similar to calamari in taste and texture. Beat octopus tentacles lightly with a meat mallet until tenderised. I love octopus! Actually, I love all seafood, but octopus was always a special treat when my dad prepared it, Puerto Rican style.

Octopus recipe