There is an unfortunate prejudice in the United States against serving squid and octopus. Along the Mediterranean coast and in the Orient they are considered delicacies. It would surprise many to know that much of the canned “lobster” sold in France is rumored to be octopus. In any case, le homard du pauvre is simply delicious. It should be served with a robust dry white wine.
Wash the octopus under running water. Make sure the fish dealer has removed the ends of the tentacles, eyes, ink bag, and intestines. Soak the octopus for 3 hours in cold water, changing the water twice.
Bring the water to a boil in a large pot and scald the octopus in it three times, counting to three each time. Then cut the octopus into
Pour the cognac into the skillet, swishing it around, and scrape the bottom of the pan. Pour this liquid over the octopus in the bowl. Add
Sprinkle the octopus with parsley and minced garlic and put it in the center of a crown of rice. Serve the sauce separately in a bowl.
© 1990 Mireille Johnston estate. All rights reserved.