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!
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.
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.