Octopus “Confit”

Name: Octopus “Confit”
Yield: makes 6 or more servings
Ingredients: About 2 pounds cleaned octopus; About 3 cups extra virgin olive oil; 12 garlic cloves, peeled; 2 small dried chiles; 5 fresh thyme branches; Large pinch of salt; 2 tablespoons soy sauce; 2 tablespoons fresh lime juice

December 14, 2011

An inspiration from Tadashi Ono, a talented Japanese chef now living in the United States. Succulent beyond belief and a most refreshing and appetizing starter. Most octopus sold in this country is frozen, which is not necessarily a bad thing. But if you can find fresh, sweet-smelling specimens, by all means use them. In either case, have the fishmonger clean the octopus. (Or do it yourself, by inverting the head and discarding its contents.)

Recipe notes

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