Confit Baby Octopus Recipe

Confit Baby Octopus Recipe

Jake Sponseller, our very own OB fishmonger, is back with a delicious new recipe for Confit Baby Octopus. These octopus have a delicate, slightly-sweet, briny flavor and firm texture. Arriving freshly from the waters of Spain, they can be deliciously cooked in a variety of ways: grilled, roasted, broiled, pan seared, fried, steamed, poached, braised, or as this recipe suggests, confit'd! 

Ingredients

  • Baby octopus, cleaned
  • Garlic- 3 gloves, crushed
  • Thyme, 5 sprigs
  • Crushed red pepper, 2 tsp
  • Olive oil- as needed
  • Salt- 1 tbs.
  • Pepper- ½ tbs.

Instructions

  • Preheat oven to 200 degrees Fahrenheit
  • In a large pot heat 4 cups (or enough to cover the octopus) of olive oil on low heat, for 10 mins. Remove from heat.
  • Add thyme, garlic, crushed red pepper, salt and pepper to pot along with the cleaned octopus.
  • Confit in the oven for 2 hours.
  • Take octopus out of oven, it is done when there is no resistance when cutting through with a knife.
  • Heat a sauté pan over med- high heat, add 2 tbs. of olive oil. At this point you can cut the tentacles off for an easier sear or keep whole depending on your preference. Sear to get a crust on the octopus. 
  • Serve with our house-made Chimichurri along with any starch or vegetable you please.

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