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.
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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.
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