| Yield 1X: | 24.00 | ea | Allergens: | ||
| Portion: | 1 | ea | Garlic, chili, shellfish | ||
| Portions: | 24.0 | ||||
| Shelf life: | 4 days | ||||
| Date: | 6.28.19 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Spanish octopus, 4-5 #, defrosted | 3.00 | |
| EVOO | 4.00 | |
| Garlic cloves, crushed | 1.00 | |
| Chili flakes | 0.25 |
Carefully measure and prepare all ingredients. Heat the olive oil over high heat, then add the garlic. Cook, stirring, until the garlic begins to brown, then add the chili flakes and stir. Add the octopus and bring to a boil, stirring occasionally. Reduce to a simmer and cover. Cook for 30 minutes, then remove from the heat and allow to cool in the liquid.
When cool, separate the legs from the head and beak. Take care to attach more of the area around the beak to the smaller legs. Portion into 3 oz. bags, roughly one tentacle per portion. Reserve 4 cups of the cooking liquid, and reduce to half. Reserve for the octopus sauce.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.