sf wrote:

> I just had my firt taste of octopus a couple of weeks ago at
> dim sum. Consider it Chinese calimari (deep fried with a
> crispy coating)... YUM!

There are some outstanding Spanish and Greek recipes for octopus. This is
from _The Foods & Wines of Spain_, by Penelope Casas:

Pulpo Con Patatines (Stewed Octopus with Diced Potatoes)
Serves 4

3 1/2 pounds small octopus, each not larger than 1 pound
6 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon minced parsley
1 1/2 teaspoons paprika
1 bay leaf
Salt
Freshly ground pepper
3 medium potatoes, peeled and diced

Clean the octopus by removing all waste material, including the eyes. Cut
off the tips of the tentacles. Before cooking the octopus, tenderize it by
throwing it with force into the kitchen sink. Repeat at least 10 times.

Bring 12 cups of water to a boil in a large pot. Submerge the octopus in the
water and remove it immediately. Repeat 2 more times. Cut the tentacles
into 1 1/4 inch lengths, and cut each body into 1 1/4 inch squares. (You're
done with the large pot and the water.)

Heat 3 tablespoons of the oil in a shallow casserole. Sauté the onion and
garlic until the onion is wilted. Add the octopus, parsley, paprika, bay
leaf, salt, and pepper. Cover and cook very slowly, 45-60 minutes, until
the octopus is tender. During the last 15 minutes of cooking, heat the
remaining 3 tablespoons of oil to the smoking point in a skillet. Add the
potatoes and cook over medium heat about 15 minutes, turning occasionally,
until golden and cooked through. Drain and add them to the octopus. Cover
and continue cooking 5 minutes more. Serve with a salad and a dry white
wine like Viña Paceta.


Bob