This recipe will produce a product that is commonly used in octopus salad.
The process sounds a little strange but be assured it works.
I do not know the explanation for the wine cork however I have tried it with and without and find that it helps the tenderisation process.
Take your octopus and clean it and remove all the guts.
Hurl it at a rock as hard as you can for about 20-30 times.
wash all the grit off and put it in a saucepan and cover with plenty of water.
add 1-2 tablespoons of salt
and most importantly 1 wine cork (whole)
bring to the boil and then simmer for 45 minutes to 1 hr
the octopus should now be tender.
remove from the water and let cool.
Slice into pieces and add to a salad.
If the pieces are placed in a jar and a mild vinegar solution is added the pieces will be pickled.
The process sounds a little strange but be assured it works.
I do not know the explanation for the wine cork however I have tried it with and without and find that it helps the tenderisation process.
Take your octopus and clean it and remove all the guts.
Hurl it at a rock as hard as you can for about 20-30 times.
wash all the grit off and put it in a saucepan and cover with plenty of water.
add 1-2 tablespoons of salt
and most importantly 1 wine cork (whole)
bring to the boil and then simmer for 45 minutes to 1 hr
the octopus should now be tender.
remove from the water and let cool.
Slice into pieces and add to a salad.
If the pieces are placed in a jar and a mild vinegar solution is added the pieces will be pickled.