![]() ![]() (Simmering helps with the tenderisation process and also removes water from the body of the octopus. Once cleaned, use some tongs to lower the octopus into a pot of barely simmering water and simmer for approximately 20–25 minutes. Rinse under running water to remove any remaining grit. To clean the octopus head, carefully slit through one side and scrape out any gut from inside. Cut the eyes from the head of the octopus by slicing a small disc off with a sharp knife. Grasp the body of the octopus and push the beak out and up through the centre of the tentacles with your finger. ![]() To clean the octopus, use a small knife to carefully cut between the head and tentacles of the octopus, just below the eyes. Start the wood-fired oven at least 1½ hours beforehand to ensure a cooking temperature of at least 350☌ (660☏).
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