Octopus Confit

Name: Octopus Confit
Yield: serves 4 as an appetizer
Ingredients: 4 cups/900 grams olive oil; 2 ham hocks; 1 head garlic, cut in half; 3 pounds/1.36 kilograms octopus (4 small whole octopi); 1 1/2 teaspoons/9 grams fine sea salt; 1/4 teaspoon/0.5 gram cayenne pepper

December 9, 2011

Octopus is an acquired taste. People who enjoy it really love the meaty texture and slightly sweet taste. Here we’ve cooked it in oil flavored with garlic and smoked ham hocks. We like the gentle nutty flavor of rice bran oil, but you can substitute the vegetable oil or fat of your choice. The slow, gentle cooking leaves you with incredibly tender and flavorful meat.

Recipe notes

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