Dinner at the Club by Joey Baldino & Adam Erace

Author:Joey Baldino & Adam Erace
Language: eng
Format: epub
Publisher: Running Press
Published: 2019-10-28T16:00:00+00:00

GRILLED OCTOPUS WITH SALSA VERDE AND MARINATED OLIVES

SERVES 4

My dad had a theory about cooking octopus with a wine cork. The myth probably started, he says, because a bunch of guys were drinking wine while a pot of octopus was cooking on the stove. As they finished each bottle, they tossed the cork in the pot, and by the time the octopus was done, they were so drunk they thought it was tender. In reality, the cork probably does nothing to help tenderize the octopus in this recipe, but I add it anyway for tradition’s sake. What actually has way more impact on texture is where the octopus comes from. Spain, in my opinion, produces the best. It’s tenderized before packaging and has a beautiful clean and oceanic flavor. Portuguese and Italian work well, too, and fresh or frozen is acceptable for this recipe.

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