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Modern cuisine offers a lot of seafood dishes. Seafood means everything edible that is caught from the world's oceans: fish, squid, shrimp, all kinds of mollusks, cuttlefish, octopuses ... Today's issue will be about octopuses.

Octopuses in creamy sauce

It is difficult to find a chilled product in central Russia, since it has a long shelf life. But frozen octopuses can be found without difficulty. I opted not for large tentacles, but for small peeled octopuses that we are used to seeing in.

They say that this is a special species that does not reach large sizes. However, on the packaging, the manufacturer claims that these are young octopuses. We will not debate, but note that the cooking time for this seafood will depend on the size of the animal.

Please note that both peeled and unpeeled octopuses are on sale. If you come across any, you will need to remove the beak and eyes on the abdomen. Having defrosted them, I still recommend turning the bellies out and rinsing them under running water so that sand does not creak on the teeth in the finished dish.

In a step-by-step photo recipe, I will tell you how to cook octopuses in a slow cooker. However, this does not mean that if you do not have this magical multi-pan in the kitchen, you should refuse the dish. The process is the same, the cooking time is the same.

Ingredients:

• Frozen octopuses - 500 g,
• Onion - 1 root vegetable,
• Garlic - 3 cloves,
• Fresh tomatoes - 2 pieces,
• Cream 100-150 ml,
• Salt,
• Vegetable oil - 2 tbsp. spoons,
• Rice for risotto or sushi for garnish.

Cooking process:

Prepare carcasses of young octopuses: defrost, rinse under running water, remove unnecessary fragments if necessary.

Prepare vegetables. Peel the onion, garlic, remove the skin from the tomatoes. Finely chop the onion, and crush the garlic with the back of the knife, so it will give off its flavor more strongly. Finely chop the tomatoes.

In a slow cooker on the “baking” or “frying” program, sauté the onion until transparent or slightly golden. Place the garlic in the bowl along with the onions.

I cooked an octopus dish in a Redmond multicooker (power 900 W) on the frying program, selecting the “vegetables” product from the menu on the scoreboard. Exhibited 16 minutes of time. Then we load the seafood.

We mix everything. The tentacles of octopuses under the influence of temperature begin to shrink and twist.

Immediately add finely chopped tomato pulp. Mix again.

We fill with cream. I used 45% fat heavy cream. I do not recommend adding sour cream. It will be delicious, but the appearance of the sauce will deteriorate from the curdled fermented milk product.

Close the lid of the multicooker and simmer for the remaining time (7 minutes). The sauce should thicken during this time.

About a minute before the end of the program, add salt and spices. I really like aromatic Adyghe salt with a bouquet of aromas.

This is such a beautiful seafood dish! At the same time, we prepare boiled rice for a side dish. I put a glass of sushi rice in the second slow cooker, the ratio of cereals and water is 1: 2.

Serve octopus in a creamy sauce with a side dish of rice, pickled ginger and soy sauce. Very tasty, I recommend to try!

Sincerely, Anyuta.

Octopuses are considered a delicacy and are especially loved in Japan and Southeast Asia. On the tables of Russians, you can often find dishes prepared from whole young octopuses, the meat of which is especially tender and has a pleasant pronounced taste that can decorate any seafood salad. They are also added to soups and seafood main courses.

Cooking young octopuses: video

Photo Shutterstock

The technology of cooking meat of young octopuses

In Russian stores, young octopuses can be bought frozen and as part of the so-called "sea cocktails", and separately. Before cooking, they should be thawed on the bottom shelf of the refrigerator or at room temperature and rinsed well. To prepare salads and snacks, octopuses must first be boiled. Like squid, their meat is almost entirely protein, so prolonged heat treatment will only make it tough. Throw the octopuses into boiling unsalted water, wait until it boils again and remove the pan from the stove, leaving them to stand in boiling water for another 15-20 minutes. They can be put whole or cut into small pieces in a salad.

Octopus meat contains large amounts of B vitamins, as well as essential omega-3 unsaturated fatty acids, selenium and phosphorus.

If you want to prepare a second course, the octopuses must first be fried by drying them with paper kitchen towels. Put them in a well-heated pan with vegetable oil. They are also fried for a short time, 5-6 minutes is enough. After frying, the octopuses can be stewed with vegetables or put in the oven, sprinkled with olive oil, lemon and soy juice, for 10 minutes.

Young octopuses with tomatoes

For this recipe, which is especially popular in Italy, you will need: - 1 kg of frozen young octopuses; - 4 pieces of ripe tomatoes of pink varieties; - 1 head of white onion; - 50 g of dry white wine; - 3-4 cloves of garlic;

2 tbsp. l. olive oil; - fresh herbs: dill, parsley, basil; - ground black pepper; - salt.

Boil young octopuses as described above. Dip the tomatoes in boiling water for a few seconds, then remove the skin from them and chop finely. Crush the garlic cloves with the flat side of a kitchen knife and place in a heated pan with olive oil. Sauté the garlic for 1-2 minutes to let the oil infuse its flavor, then remove the garlic and discard.

Housewives often think about how to cook an octopus deliciously. Until recently, the sea delicacy was an overseas exotic for us, and today it is very easy to buy it in a supermarket within walking distance. From it you can cook a lot of tasty and healthy dishes that will appeal to all family members. It is the basis of Asian and Mediterranean cuisine.

Octopus dishes

From seafood, culinary specialists prepare such dishes as: stew, pate, soups, meatballs and salads. Octopus can be used to make sushi and sashimi. It makes excellent snacks, it is grilled and stewed in a cauldron. All these dishes are hearty and healthy, as the octopus contains a large amount of protein. Small octopuses are more tender, medium-sized octopuses are nutritious. It is difficult to prepare a dish from a large carcass, since with inept processing you can get a “rubber” product.

Grilled

On the grill you get a very tasty and dietary dish.

30 min. Video recipe Print

Defrost the octopus (if necessary), chop into large pieces.

Grind the garlic, grind the octopus with it and salt well.

Squeeze lemon juice and add oil, stir well.

Heat up the grill, fry the product for 3-4 minutes on each side until crusty.

Quickly simmer the grilled tomatoes and serve until cool.

Advice! Remove thin sections of tentacles, as they can burn. It is important to shake off the garlic before frying. To straighten the tentacles, they can be strengthened with special skewers. Do not fry the meat for too long - the octopus will become rubbery.

Stewed with vegetables

For this dish, you need to choose medium-sized octopuses - small and not small.

To prepare 4 servings you will need:

• fresh octopus - 600 grams;
• broccoli, cauliflower, red cabbage - 150 grams each;
• medium carrot - 1 pc.;
• onion - 1 pc.;
• sweet pepper - 2 pcs.;
• tomato paste - 2 tablespoons;
• spices to taste;
• garlic - 2 cloves.

Cooking steps:

1. Chop the seafood into pieces, rinse and chop the vegetables.
2. Grind the garlic, scald the cauliflower and broccoli in boiling water for a couple of minutes.
3. Put cabbage and pepper in a deep frying pan, fry, add all the ingredients.
4. Stew vegetables, stirring for 5 minutes and add the seafood delicacy.
5. Simmer for a few minutes at the end, add tomato paste and spices. Turn off.

Recipe from Yulia Vysotskaya

A simple octopus recipe from a famous TV presenter will be a wonderful surprise for your family.

For 4 servings you will need:

• frozen carcass - 750 grams:
• large red onion;
• 200 ml dry red wine;
• 2 leaves of lavrushka;
• 4 peas of allspice;
• salt and spices to taste;
• 2 tbsp. spoons of tomato paste;
• 3 art. tablespoons of olive oil.

Cooking steps:

1. Prepare the octopus, cut.
2. Chop the onion, fry in oil for a couple of minutes and put the meat.
3. Fry for two minutes and add red wine.
4. After three minutes, pour in some water and add tomato paste.
5. Add salt and spices, simmer under a tightly closed lid for 70-80 minutes.
6. Add water as needed, but not too much.

Serve the finished dish according to the recipe of Yulia Vysotskaya hot.

Attention! Proper cutting of a large, unpeeled octopus is key. First, the eyes and ink bag are carefully removed. Then he is thoroughly washed and disassembled into tentacles. Culinary experts recommend beating the meat before cooking to break up the tissue and then drying it by hanging.

The Greeks are great admirers of wine and sea delicacy, by combining these two ingredients you can get a truly magnificent dish for evening home gatherings.

What you need for 4 servings:

• fresh octopuses - 700-800 grams;
• dry red wine - 1 glass;
• onion - 1 pc.;
• medium-sized tomatoes - 3 pcs.;
• garlic - 4 cloves;
• refined oil, preferably olive;
• a sprig of fresh green parsley, cilantro and oregano if available, you can take dry spices;
• bay leaf, ground pepper, salt - to taste.

Steps for cooking at home:

1. Chop the onion and garlic and fry in a deep saucepan.
2. Cut the carcass into bars 2 cm thick, put in a dry frying pan without oil and sweat under the lid for 30 minutes.
3. Scald the tomatoes, remove the skin and chop into cubes.
4. Add tomatoes, wine, spices to the meat and cook for another 30 minutes.
5. Test for readiness with a fork and sprinkle with fresh herbs.

Serve hot.

Hearty and light salad with seafood will be a great delicacy for any table.

Ingredients for 4 servings:

• fresh octopus - 700 grams;
• balsamic vinegar - 2 tbsp. the spoon;
• olive oil - 3-4 tbsp. spoons;
• garlic - 2 cloves;
• sweet seasonal onions, preferably red - 2 pcs.;
• potatoes - 2 pcs.;
• medium tomatoes - 3 pcs.;
• salt, pepper to taste.

How to prepare salad:

1. Peel the octopus, wash and put in cold water. Boil until done for about half an hour. Leave the water for the sauce.
2. Cut the finished carcass into cubes and salt.
3. Boil potatoes and peel.
4. Add chopped onions, potatoes and tomatoes to the dish, season with oil.
5. Make dressing sauce. Boil a small amount of water from seafood, add garlic and spices, then add balsamic vinegar and cool.

Drizzle the salad generously with the dressing and serve.

Attention! To choose the right octopus carcass, you do not need to pay attention to its color. You need to focus on freshness, because a product spoiled by improper storage can cause severe poisoning. You need to pay attention to the purity and transparency of the eyes - if they are without blackouts, then it is fresh. Fresh product should not have dark spots on the body and tentacles of seafood. If the skin is torn, it means that it has been frozen and thawed more than once. Remember, the smaller the carcass, the juicier it will be after heat treatment.

Delicious warm appetizer goes well with white and red sauces, can be served with a salad of fresh vegetables.

Products for 4 servings:

• frozen carcasses - 800-900 grams;
• any milk - 400 ml;
• flour - 400 grams;
• salt - 1 teaspoon;
• chicken egg - 4 pcs.;
• salt - 1 teaspoon;
• refined oil - 900 ml.

Step by step recipe:

1. Prepare seafood, pour over boiling water and remove the film from the carcass, cut into strips.
2. From milk, flour, eggs and salt, knead the dough of the consistency of sour cream.
3. Heat oil in a deep frying pan.
4. Dip each piece in batter and spread in oil, fry for 1-2 minutes on both sides. Place finished snacks on a paper towel to drain excess oil.

Lovers of smoked fish are in for great news - a seafood delicacy can and should also be prepared in this simple way.

What you need for 4 servings:

• fresh small octopuses - about 1 kg;
• spices and salt to taste;
• wood chips for smoking.

How to cook:

1. Put large pieces of peeled mollusk on the smokehouse grate.
2. Start the smoking process for about two hours.
3. Put the finished seafood in a dish and serve with beer with vegetables and croutons.

Remember that you need to control the flowing liquid from the octopus - there will be a lot of it.

Octopus and garlic go so well with each other, the preparation of the dish will not take more than 20 minutes.

What you need to cook 4 servings:

• fresh mini carcasses weighing ½ kg;
• cream - 5 tablespoons;
• garlic - 3 cloves;
• flour - 100 grams;
• butter - 50 grams;
• vegetable oil - 3 tbsp. spoons;
• curry seasoning - 1 tbsp. the spoon;
• salt and pepper to taste.

Cooking steps:

1. Prepare seafood meat, rinse and cut into cubes.
2. Roll in flour and fry in vegetable oil for a couple of minutes.
3. Add salt and spices, garlic with butter, simmer for a couple more minutes.
4. Pour in the cream and a little water, cover the pan with a lid and simmer the dish for about five minutes. Turn off and serve hot.

If the hostess has a slow cooker, it’s a sin not to try to make an octopus dish in it.

Ingredients for 4 servings:

• octopus meat 700 grams;
• sour cream - 200 grams;
• tomato paste - 4 tablespoons;
• onions - 2 pieces;
• carrots - 1 piece;
• salt and spices to taste.

Cooking steps:

1. Grate the carrots, chop the onion.
2. Peel the octopuses, rinse and cut into portions.
3. Put all the products in the multicooker bowl and add water (multi-cup).
4. Turn on the device in the "Extinguishing" mode for 40 minutes.
5. When ready, open the multicooker and serve the finished dish immediately to the table.

Advice! When buying frozen seafood, pay attention to the amount of ice and snow in the package. If there are too many of them, this indicates a low quality product. Usually, a dense ice crust on freezing appears after repeated freezing. Also pay attention to the presence of a second sticker with an expiration date - such a product should not be eaten!

Seafood makes a delicious nutritious soup. On the eve of cooking, you need to soak it in cold water for 12 hours.

For 4 servings you will need:

• young octopuses - 400 grams;
• sweet shallots - 3-4 pieces;
• stalk of celery - 1 piece;
• carrots - 1 piece;
• chickpeas - 450 grams;
• canned tomato in its own juice - 400 grams;
• turmeric and coriander 2 pinches each;
• vegetable oil - 2 tbsp. spoons;
• salt and pepper.

Cooking steps:

1. Soak chickpeas in cold water for several hours and boil for 50 minutes. Do not pour out the cooking water.
2. Grate the carrots, chop the onion, garlic and celery with a knife.
3. Fry vegetables with spices in oil.
4. Add canned tomatoes and simmer for 10 minutes.
5. Pour the chickpeas and simmer for 4 minutes, add the water from the chickpeas and grind the mass with a blender.
6. Bring soup to a boil and remove.
7. Boil the octopus for five minutes.
8. Fry with garlic over high heat with oil for 3 minutes.
9. Arrange the finished soup on plates and decorate using small boiled carcasses.

To prepare the dish, an average carcass weighing up to a kilogram is correct.

What you need to make 4 servings:

• octopuses - 800 grams;
• onions - 1-2 pieces;
• sprig of fresh cilantro;
• balsamic vinegar - 2 tablespoons;
• vegetable oil - 50 grams;
• tomato - 3 pieces;
• salt and spices to taste.

Cooking steps:

1. Boil the octopuses in fresh water for 50 minutes, they should be soft.
2. Cool the carcass and cut into cubes.
3. Fry seafood over high heat until crispy.
4. Preparing a salad of tomato, onion and herbs.
5. Put the octopus salad on a dish and season with spices, oil and vinegar.

A Japanese rice dish with seafood, cooked under certain conditions, is sure to please everyone.

Ingredients for 4 servings:

• boiled white rice - ½ kg;
• package of frozen assorted seafood - 500 grams;
• mini carrots - 5 pcs.;
• onion - 1 pc.;
• chicken egg - 1 pc.;
• sweet pepper - 1 pc.;
• soy sauce - 5 tablespoons;
• olive oil - 3 tablespoons;
• ground black pepper.

How the dish is prepared:

1. Boil rice and sea platter separately. Leave the seafood in the broth for 20 minutes.
2. Heat up a frying pan with oil. Fry the onions and carrots, add sweet pepper and fry for another 2 minutes.
3. Pour in the sea cocktail and cook for another seven minutes.
4. Beat the egg in a saucer, pour it into the pan in one motion, mix.
5. Add rice and stir again.
6. Season the dish with soy sauce and spices. You can eat after 15 minutes.

Advice! Properly cooked octopus cutlets and pâté are tender. The best ingredient for such dishes can be considered small boiled carcasses with the addition of white fish. For minced meat, beaten eggs and crackers are taken.

The recipe for octopus in copper dishes is the national pride of the Spaniards.

What you need for 5 servings:

• large carcass - up to 2 kg;
• sweet paprika - 1 tablespoon;
• onions - 1 pc.;
• bay leaf - 2 leaves;
• ground hot pepper - ½ tsp;
• olive oil - 3 tablespoons;
• salt - ½ tsp.

Step by step preparation:

1. Prepare the octopus by dropping it into boiling water for a second 3-5 times.
2. Place the carcass in water and cook for 40 minutes with parsley and onions.
3. Remove and after 10 minutes remove from the water and cut into pieces 1 cm thick.
4. Add salt, spices and oil. Serve with boiled new potatoes and fresh vegetable salad.

Conclusion

Octopus is a very healthy dietary product rich in vitamins and proteins. Housewives who decide to cook octopus dishes will definitely like recipes from different countries. Under the right conditions of storage and cooking at home, the octopus is soft and juicy. The main rule is freshness. Maximum benefit in a product that has not been frozen.

Calories: 82 kcal.

The octopus is a mollusk with a small body and 8 long tentacles with suction cups. He is a predator who prefers to live alone. On average, the size of an individual can be up to 50 cm, and the weight at the same time reaches up to 3 kg. The octopus is included in the list of primitive animals that have existed on earth for a large amount of time. The mollusk lives mainly in tropical and subtropical oceans.

Octopus meat is tender and soft, and it tastes slightly sweet. Get from one individual to 75% of the meat, of the total mass. In general, there are 4 categories of octopus, which differ in weight:

1. Individuals weighing no more than 2 kg.
2. Individuals weighing from 2 to 5 kg.
3. Individuals with a mass of 5 to 10 kg.
4. Individuals weighing more than 10 kg.

The best are considered octopuses, which are included in categories 3 and 4.

How to choose and store?

The taste and quality of the dish is directly related to which octopus you choose. There are a few tips to help you accomplish this task:

• If you are buying a whole carcass, then look at the clam's eyes. In a fresh octopus, they will be transparent.
• I usually butcher large carcasses, so when buying tentacles, pay attention to skin color. In a quality octopus, it will be brown and shiny. If the skin has damage or black spots, this is a sign of improper storage.
• Octopus meat should be elastic. This can be checked by pressing on the surface. The resulting hole should almost immediately recover.

Beneficial features

The benefit of the octopus lies in the presence of easily digestible protein, which is necessary for the functioning of internal organs. In large quantities, it contains polyunsaturated fatty acids, which reduce the risk of diseases of the cardiovascular system. There is also a large amount of zinc in the composition of the mollusk, which resists the aging process of the skin and improves immunity. With regular use, the body is saturated with vitamin B12, which is a natural antioxidant that is important for saturating cells with oxygen.

Use in cooking

Octopus is a fairly popular food product, which in many countries is used to prepare original dishes, although it still remains exotic for our country. The mollusk is especially popular in Asian countries, where it is even eaten alive. In Italy, the octopus is used to prepare first courses, as well as sandwiches, snacks and salads. Many people prefer baked octopus in dough. Clams can be cooked whole or in parts. In general, any of the existing methods can be used to prepare it: fry, boil, stew, pickle, dry, etc.

In some restaurants, shellfish are served stuffed with various foods, such as vegetables, mushrooms, dried fruits, or cereals. To diversify the taste of the octopus, for example, in a boiled form, you can use olive oil, herbs and spices, wine and soy sauce.

How to cook an octopus with your own hands?

If you managed to get an octopus, then to cook it, you should follow these recommendations:

• If you bought a frozen clam, then you should first defrost it. It is important to do this gradually, that is, first in the refrigerator and only then at room temperature.
• If you bought a fresh octopus, then in order for the meat to be soft, the carcass should be put in the freezer for 2 days. There is another way to make the clam soft. To do this, it must first be lowered into boiling water, and then into ice water. Such manipulations should be repeated 6 times.
• The carcass must be thoroughly rinsed under running water, paying special attention to the tentacles and suckers. The body should be cleaned of the insides, and then turned out to make sure that you did everything right. Use scissors to remove the "beak" and eyes. After that, the carcass must again be thoroughly rinsed to remove all mucus and ink.
• To remove the skin from the octopus, although this is not necessary, it is necessary to boil it for 10 minutes, cool and gently pull the skin.
• Cooking time for an octopus depends on its size. If the carcasses are small, then the heat treatment time is no more than 5 minutes. If you cook a large octopus, the weight of which reaches 3 kg, then the time increases to half an hour. It is necessary to check the readiness by puncture into the thickest part of the head, if the fork easily pierced the mollusk, everything is ready. Water cannot be salted. It is important to lower the carcass into already boiling water. First, the tentacles, and as soon as they change color, you can lower the body of the mollusk. It is worth cooking on a minimum fire. Another unusual secret to make the octopus soft after heat treatment is to put a wooden wine cork in the pan.
• Fried octopus in a pan is extremely rare. Basically, this is done before stewing. If you want to cook the clam on the grill, then you should marinate it first. It is best to use pieces no larger than 8 cm long and no thicker than 2 cm wide. The marinating process will last approximately 40 minutes.
• If you want to stew the octopus, then first it is fried, and then stewed for 25 minutes.
• Only peeled octopuses can be baked. It should first be slightly beaten off and sent for 10 minutes. in a preheated oven to 200 degrees. After the time has elapsed, the carcass must be smeared with sauce and sent back to the oven again for 10 minutes, but the temperature must be increased by 50 degrees.

Harm of the octopus and contraindications

An octopus can bring harm if an individual intolerance to the product is detected. It is important to consider that if the mollusk lived in a polluted environment, then its meat may contain substances that are toxic to the body. Incorrectly cooked octopus meat can lead to serious poisoning.

What shadows are best for blue and gray-blue eyes? Professional makeup artists believe that the color of eyeshadow for blue eyes must look contrast against the background of the iris. In their opinion, against a contrasting background, the color will stand out especially, which is exactly what is needed for blue eye makeup. This eye color makes it possible to experiment with many different shades. When choosing the color scheme of the shadows, you should also consider the color of the hair.

Shadows for light brown hair

Shades of gray and light brown, pastel tones are perfect for the combination of “light brown hair plus blue eyes”. This makeup will be a great option for an everyday look. For fair-haired girls, brighter options are also suitable - which will be a good addition to the evening look.

Shadows for blondes

What shadows are suitable for blue eyes and blond hair? Blonde girls with blue or gray-blue eyes will suit almost the same shades as for girls with blond hair. Also, blondes should pay special attention to the shades of pale blue, gray and pastel shades. Light lilac or delicate pink colors are perfect. For evening makeup, you can use burgundy, brown or golden shades.

Experiment with the image and choose the best shade of shadows for your blue eyes!

Shadows for brunettes

Dark hair and blue eyes are a rare and very beautiful combination. Pay attention to the cold shades of the shadows. Lilac, blue, silver or gray shades of shadows will perfectly complement your look and make it even more interesting. Lavender and smoky shadows for blue eyes are a great option for an evening out. The best ideas for everyday blue eye makeup can be found in the article.

Shadows for brown-haired women

What other shadows are suitable for blue or gray-blue eyes and dark hair? If you are a brown-haired woman with blue or gray-blue eyes, pay attention to pastel and muted shades of shadows. A godsend for you can be shadows with a pearly finish. Do not give up also on experiments with lilac and lavender eyeshadow palettes.

What shades are definitely not suitable?

Despite the beauty of blue eyes, there are some shades of eye shadow that will definitely not suit girls with eyes of this color.

• If you have blonde hair, avoid rich purples and greens. In addition, give up bright blue and turquoise tones. They very rarely go to girls with blond hair.
• If you have dark hair, avoid using pink and green eyeshadow for blue eyes. Be careful when using blue shades for blue or gray-blue eyes.
• Also, brunettes with blue or gray-blue eyes should not use brown shadows, otherwise you can achieve the effect of tired eyes.
• Golden shades are not suitable for girls with pale skin - use them only if your skin is tanned enough.

How to quickly make everyday makeup for gray-blue eyes, you can see in the video below.