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Appears in
Food of the Sun: A Fresh Look at Mediterranean Cooking

By Alastair Little and Richard Whittington

Published 1995

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Octopus may be barely cooked or well cooked. In this treatment the octopus is simmered in a lemon-acidulated court-bouillon until tender, then cut into bitesized pieces and tossed with cubes of spiced potato, onion and garlic - a hash with a difference.

Gnarled Mediterranean fishermen give the creatures a terrible beating on the rocks to tenderize the rubbery brutes prior to taking them to the markets. This is a favourite photograph for food books. Note that wherever the fishermen c