Slow Cooker Octopus

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    Slow Cooker Octopus

    I tried a new recipe in the slow cooker. Only seven ingredients - octopus, small potatoes, lime, salt, pepper, and then after some olive oil and capers.

    It was the best octopus I have had, though was maybe the fourth time eating it. I think the slow cooker gave it a consistency better than rubber, which is a common problem.

    #2
    Have only ever bbq-ed or fried octopus. But I do tenderise it either by freezing first or a vinegar marinade first. Freezing works best.
    My favourite rub is crushed salt and fennel seeds. Same for squid.

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      #3
      Io6 This was my first time cooking some for myself. Other times were all in restaurants.

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        #4
        The only time I have eaten octopus at restaurants was in a marinara. Oh and once on a beach in Mykonos...worst food poisoning ever.

        We catch our own. Mainly squid (similar flesh) tend to have a ton of the stuff in the freezer in season. Love squid, you can stuff it or cut it up and do all sorts with it.

        On a side note what do Canadian's call tomato based pasta sauce? Confused the hell out of me while I was in the US for work and everyone called Napoletana (tomato based) sauce Marinara...not 'from the sea' at all!

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          #5
          Forgive me for being a bit mind-numbed today, but is octopus the same thing as calamari?

          If so, I might steal your recipe and modify it a bit. We got some calamari for free from friends and I have no clue how to cook it!

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            #6
            Io6 We call it marinara.

            Nevetharine that is squid, octopus is polpo sometimes at restaurants. I think squid is not as challenging, octopus tends to get very rubbery if not cooked right, that is why it is slow cooked with the limes ... helps to break down the muscle fibers. It was a decent t recipe though, it would probably work with squid too though I would think that you could do a lot more to squid without risking its texture

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