Servings: 4 to 6
Braising is the key to tenderizing the notoriously tough flesh of the octopus. Chef Williamson uses an aromatic vegetable broth as her braising liquid. Some chefs even add a wine cork to their braising liquid, claiming that it possesses an enzyme that enhances the tenderizing process.
Recipe adapted from Moveable Feast with Fine Cooking.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Those poor little deliciously delectablebabies. So young and tender. Yummm!
Baby octopus? Seriously? This is horrible; how could you even promote such a vile act.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.