Octopus Confit Recipes

Steps:

• Wash octopus well. Combine with olive oil, garlic, chilies, thyme and large pinch of salt in saucepan, so that oil completely covers octopus (add more oil if necessary).
• Place the saucepan over medium-high heat; bring to very slow simmer (if you have a thermometer, the ideal temperature is about 190 degrees). Adjust heat to maintain this slow simmer, and cook until octopus is tender, for an hour or more (check with point of sharp knife).
• Remove garlic and octopus to a platter; discard thyme and oil, or reserve oil for another use. Serve warm or cool, drizzled with soy sauce and lime juice.

Steps:

• Wash the octopus well. Put it in a saucepan and add olive oil to cover, the garlic, chiles, thyme, and salt. Bring to a very slow simmer over medium-high heat (if you have a thermometer, the ideal temperature is about 190°F). Adjust the heat to maintain this slow simmer and cook until the octopus is tender, an hour or more (check with the point of a sharp knife).
• Transfer the garlic and octopus to a platter and discard the chiles, thyme, and oil or reserve the oil for another use, like sautéing fish or other seafood. Serve warm or cool, drizzled with soy sauce and lime juice.

Steps:

• Put the oil, ham hocks, and garlic in a medium heavy-bottomed pot over medium heat. Bring the oil to 212°F (100°C), then turn the heat down to low; the garlic and the ham will bubble gently. Cook for 2 hours, until the garlic is dark golden brown. If the garlic begins to get too dark, remove it and let the hocks continue cooking. After 2 hours, turn off the heat and remove the garlic.
• While the oil is infusing, rinse the octopi and cut off their heads. Remove the beak, which is at the union of the eight legs. Put the octopi in a medium bowl and season with the salt and cayenne. Toss to coat evenly, then refrigerate for 2 hours.
• Remove the octopi from the refrigerator and rinse off the salt mixture. Dry with paper towels. Put the octopi into the pot of oil with the ham hocks. Put the pot over medium heat and bring the oil to 181.4°F (83°C). This takes about 30 minutes. Turn the heat down to medium low to maintain this temperature and cook for another 90 minutes. Remove from the heat and let the octopi cool in the oil.
• When the octopi are cool, use a fork to gently remove them from the oil and place in a storage container. Strain the oil over the octopi, discarding the ham hocks and any sediment from the pot. Refrigerate overnight.
• The octopi can be served at room temperature as part of a salad or quickly grilled to warm them. The infused oil can be decanted and frozen for another use. Make sure to discard any octopus liquid.