Servings: 4 to 6
Tender and ever-so-slightly smoky, with a hint of the sea , charred octopus makes a great starter and a delicious addition to pasta and risotto. The octopus needs to braise for 2 to 3 hours, but when it’s time to serve, all it needs is a few minutes on the grill.
3 Tbs. vegetable oil
3 ribs celery, coarsely chopped
2 large carrots, coarsely chopped
1 small Spanish onion, coarsely chopped
6 medium cloves garlic, smashed and peeled
1 large sprig fresh thyme
1 large dried bay leaf
3 cups white wine, preferably a full-bodied white, such as an unoaked Chardonnay
3 Tbs. white-wine vinegar
3-1/2 to 4 lb. octopus, cleaned (thawed if frozen)
1 Tbs. extra-virgin olive oil
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