Octopus may seem intimidating but is so so easy, just slow cook and toss it on the grill for a quick hit of smoke. If you see a fresh octopus at the fishmonger, go for it! Bourbon Barrel Food's Bourbon Smoked Togarashi brings the perfect balance of spice and citrus to this simple dish.
- 2-3 lb. large octopus (or octopus tentacles).
- Bourbon Barrel Food Togarashi
- 1/4 cup parsley, chopped
- olive oil
- Blanch the octopus for 30 seconds in boiling water.
- Place the octopus into a dutch oven with no liquid or seasonings (it will release its own juice, a touch of olive can help start the process). Bake at 200* for 4-5 hours and allow it to cool in its own juices. Remove the octopus, and keep the cooking liquid.
- Coat the octopus legs in olive oil and dust with togarashi spice and grill over med-high heat until warmed through (don't overcook, this is just to add a nice char and smoky flavor). Meanwhile reheat the cooking liquid, finish with chopped parsley and 1 teaspoon of togarashi.
- Serve the octopus in its own sauce with a drizzle of good olive oil and a pinch more togarashi on the top.
Pro Tip: Be patient, it helps to test the octopus for tenderness before removing from the oven, this is your chance to get it tender! An extra 30 minutes at the end can make a big difference if it is not quite tender enough.
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