There are few produce that I have a constant eye on the lookout for like for baby octopus. Whenever great examples of them, yes still crawling or just fallen asleep, cross my path I grab them before thinking what to do with them or if they will fit into the meal in which they will be served. Experience tells me that no thinking is required for baby octopus. It is always appreciated and they seem to fit in anywhere in a meal.
It is important to select the fresh ones. If they look something like this they are bound to be good.
Only remove the interior of their “body”, their eyes and the hard parts above the arms and they are ready to cook. It is perhaps not necessary to remove the eyes as they will pop during the cooking but I do it to avoid burnt flavors it may result in.
My preferred cooking method is simply grilling them on a grilling pan or on a barbeque. They only need a quick searing to change color to be ready. Sometimes I serve them with just a bit of oilve oil and some drops of freshly squeezed lemon. Basil is good too. On the photo above they are served with an emulsion of shiro-dashi, lemon, ink and olive oil. Some lemon zest grated with a Microplane was added.
One Comment
Dear Mikael,
I simply wanted to add my voice to those saying how pleased they were that Gastroville has been resurrected.