Rachel Duboff of Thyme To Nourish and I had a conversation about a month ago about a delicious and oft-maligned Mediterranean delicacy, pulpo, also known as octopus.
Octopus can be utterly divine, but it often is less than amazing and sometimes downright rubber-bandy. Turns out the secret is a low, slow simmer. A couple other tricks like a fast, hot grill and a really tasty post-simmer marinade make octopus outstanding… here are pictures of the delicious results.
2 comments on “Octo-a-GoGo!”
The highlight – the olive aioli!
Omg yes. Can I have some over ice? Thx.