Seafood is perfect for every occasion. What is more, it is one the world’s healthiest foods. Smoked octopus has a delicate meat and pairs well with white wine.
- frozen octopus – whole
- 10 allspice berries
- 15 grains black pepper
- 1 level tbsp. non-iodised salt
- 3 – 5 bay leaves
Fill a large pot with water and put in all spices. Add salt and wait for the water to boil. It is best to buy a frozen octopus and save time needed to tenderize it. Wash the octopus under running water and remove the unwanted parts (i.e. the eyes, guts, if there are any, and the beak which is situated in the centre of the octopus).
When the water boils, the next step will be to “scare” the tentacled creature by dipping it 3-4 times in the boiling water for a few seconds. It is believed that the “scaring” prevents the skin of the octopus from peeling. After the heat treatment, cook the octopus over a slow fire for about half an hour.
Set the smoker to 50°C and switch on the fan – dry the octopus for about 40 minutes starting from the moment when the temperature in the smoker reaches the right level. Next, smoke for 2 hours at the same temperature, with the smoke generator on. To finish off, smoke for 15 minutes at a temperature of 80°C to achieve a nice colour. The octopus grew darker and took on a plum colour.
I must admit that this is a difficult topic to photograph.