bored_at_the_wheel OP t1_j9njkb6 wrote

This seems to be a common sentiment. If you have an international market I implore you to ask if they can put an order in for you. They're expensive for sure. But at 4 dollars a pound (for me at least, I'm in the Midwest US), I find them to be more affordable than quality steak cuts. I'll pray you find a plug 🙏


bored_at_the_wheel OP t1_j9kd3ki wrote


Blanching the octopus is actually quite easy.

1: In a large pot of near simmering water, add a hefty pinch of salt and 1/2 cup or more of quality olive oil.

2: Taking a whole cleaned and rinsed octopus, massage with a generous pinch of salt. Dip the octopus in your pot of water till the tentacles are just beginning to curl.

3: Submerge octopus fully and let cook for 1 1/2 hours, depending on the weight of your octopus. Mine was chopstick tender after one hour and twenty minutes.

4: Remove from pot, and let octopus cool to room temperature. Pan fry medium high in butter one minute each side or until GBD. During this step you can add any other seasoning you may desire, squeeze of lemon, pepper, spices, fresh herbs, ect. I kept mine very simple with just salt and pepper.

Cilantro Lime sauce:

1: Add to a blender

1 cup cultured sour cream

2 tbsp olive oil

2 tbsp water

Juice and zest of 1 lime

2 garlic cloves

1/2 cup green onion

1 cup cilantro (I don't mind the stems because this will be blended and they'll give it a really bright green color)

Pinch of salt

2 whole seeded and sliced jalapenos (I keep the seeds cause I like the heat)

2: Blend till smooth, store in the fridge till ready for plating.

Maduros! (Fried plantains)

2-3 plantains

1-2 inches of oil, I use avocado and vegetable oil (enough to come half way up the sides of your plantain slices as you pan fry them)


1: Skip this step if you have ripe plantains Since I didn't want to wait for my plantains to ripen I baked them in the oven at 300 for 20 minutes. You may need to go longer but what you're looking for is a nearly pitch black exterior.

2: Peel your plantains, I scoop out slices with a spoon to give them a slightly rounded edge. You can also cut them on a bias.

3: Heat oil on medium heat, lay plantain slices in pan, shake pan gently please don't burn yourself. fry 2 minutes each side. I like mine a really deep caramelized brown color so it's more like 4-6 minutes a side for me.

4: remove plantains from heat once desired color is achieved and sprinkle with salt. (Pro gamer move I brush them with a little Hoisin, then sprinkle salt. Completely optional)