Octopus “Fairground-Style”

Preparation info
  • Yield:

    8

    Portions
    • Difficulty

      Medium

Appears in
Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

  • About

Ingredients

  • 3 lb/1.36 kg whole octopus
  • 1 bay leaf
  • 1

Method

  1. Blanch the octopus in 2 gal/7.68 L of boiling water three times, changing the water after each time.
  2. In an appropriate-size pot, submerge the octopus in cold water, covering by 1 in/3 cm. Add the bay leaf and peppercorns and bring to a gentle simmer. Add salt as needed and simmer very gently until the octopus is very tender, 1 to 3 hours depending on the size o