Octopus ala Coho
Makes 16-20 Appetizer Servings
At the restaurant, we serve this as an appetizer /small plate, placed on a bed of fresh spinach and drizzled with a fresh aioli for garnish. It makes delicious bruschetta, coupled with white beans, fresh tomatoes, and fresh basil chiffonade.
1 4-5 lb Octopus
1 Gallon Water
2 Medium onions, coarsely chopped
2 Large Carrots, peeled and chopped
2 dried Anaheim peppers
2 large Lemons
1 oz. Fresh thyme
1Tbsp Garlic powder
Finely ground sea salt & black pepper
For the Marinade:
2 cups Blended Oil (Canola & Olive Oil)
1.5 Tbsp Smoked paprika
1 Tbsp Cracked pepper
2 Tbsp Chopped fresh thyme
2 tsp Ground cumin
1 Lemon, zested
- Combine all braising ingredients together in a large pot and bring to a simmer. Cover with a tight fitting lid and barely simmer for 4 hours.
- Combine all marinade ingredients in a deep pan while octopus cooks.
- Remove octopus from braising pot and immediately marinate and chill.
- Place on grill and cook for about 10 minutes, or until it is heated through and begins to caramelize. The octopus will have some black charring and grill marks.
- Remove from grill and chop it into ½-inch pieces.
- Serve over greens with dressing of choice, or with grilled bread and sauce of choice.