Comments on: Braised Octopus

By: Phil

Phil — Fri, 29 Mar 2013 06:08:45 +0000

Where else in Manila can I buy baby octopus so that I can use it for takoyaki?

By: orion

orion — Fri, 13 Apr 2012 18:36:04 +0000

the best yet… so good… a true gourmand loves octopus

By: Betchay

Betchay — Fri, 13 Apr 2012 00:57:40 +0000

The tentacles scare me!

By: Fatcat

Fatcat — Thu, 12 Apr 2012 06:36:31 +0000

I saw in that episode of “On the road again…” they placed the octopus in a pot of water, heated to a rolling boil then turned-off the fire, left the octopus in the pot for 30-40 mins, then grillled and sliced….

By: PITS, MANILA

PITS, MANILA — Mon, 09 Apr 2012 03:01:57 +0000

Slicing them thinly is a good idea. Have never tenderized one on my own … btw, I like your grey STAUB … your kitchen is like a jewelry box. I love those cast iron pots and pans, stainless-steel thick-bottoms …

By: ellen

ellen — Sun, 08 Apr 2012 23:38:13 +0000

I have been in search of a good octopus recipe, after I tried a really good octopus dish in Enoteca Sociale, an Italian wine tasting room- turned restaurant here in Canada. As it was described in the menu, it was marinated for hours and slow cooked. The only thing stopping me from preparing this dish is I get grossed out with the uncooked octopus. Although here, it comes frozen and hopefully cleaned up, its not as bad. I can’t imagine removing the sac like you did. Once I summon the courage to do so, I will definitely try this one. Thanks MM!

By: josephine

josephine — Sun, 08 Apr 2012 21:56:08 +0000

I have seen old ladies bashing them on their stone front steps in a village in Italy. I doubt their daughters and grand- daughters would do the same, so now some places sell them “pre-tenderized”. I believe they go into something a bit like a washing machine. It’s like our great- grandmas bashing clothes with paddles at the river, which not many of us do now. Progress really…

By: Katrina

Katrina — Sun, 08 Apr 2012 20:06:39 +0000

I love Va Bene, too! And the last time I had great octopus was at a special dinner at Punta Fuego. We didn’t order off the menu; the chef (who is from San Sebastian, Spain — so you can imagine) cooked dishes he just wanted to serve us. The pulpo was so tender and dressed simply but deliciously.

By: marilen

marilen — Sun, 08 Apr 2012 18:24:51 +0000

All the recent postings have just been delicious!! Happy Easter to everyone!

By: jabby

jabby — Sun, 08 Apr 2012 16:00:46 +0000

Pulpo a la gallego receta.