When Donatello and I worked for a cruise line, our favourite ports were in the Mediterranean. With a short walk from the ship, we’d arrive at our choice mom-and-pop restaurant, mouths watering in anticipation for some of the best food ever. These small places would serve us the most simple but delectable fare piled high on rustic platters drizzled with good olive oil. We dream of visiting these special spots again in Santorini, Naples, and Barcelona.
This is the second octopus recipe featured here on Kiku Corner. I think this one might be better.
Pairing this dish with a crunchy baguette and a bottle of Shiraz would be perfection.
- One frozen octopus, thawed
- One onion, peeled and chopped in half
- Pinch of sweet paprika
- Drizzle of olive oil
- Sprinkle of nori flakes.
- Fill a large pot with water and add onion, bringing it to a rolling boil.
- Gently slide the octopus into the water and bring to a boil again. Cook for 20 minutes, or until a toothpick is easily inserted into the flesh.
- Turn off heat and allow octopus to sit in the hot water for 15 more minutes.
- Remove octopus from water and on a large cutting board, chop into bite-sized pieces.
- Arrange chunks in a small pile on a rustic dish, drizzle with oil, and sprinkle with paprika and nori flakes.
- Serve at room temperature.