Raw Octopus
Octopus
Freeze your octopus, then defrost it, instead of banging it a hundred times over the pavement like they do around the Mediterranean. I seperated the arms before freezing them. Make an onionstock: gently panfry 3 onions in some oil or butter until translucent, add 750ml water, some salt and peppercorns and simmer for half an hour, then sieve. In this stock you gently simmer the octopus for at least 2 hours or until the skin starts to disintegrate. Peel the octopus and set aside until needed. You can reheat them in the onionstock when needed.
Serve with pan seared skate and saffron risotto