Although it may look a little foreboding, don’t be intimidated by cooking octopus; it’s mostly a hands-off process. With a little time and patience, you’ll be rewarded with a stunning octopus antipasto—perfect as a starter or light lunch.
While delicious as a salad, this recipe can also become a wonderful sauce to serve over pasta. Warm 1 Tbsp (15 mL) grapeseed oil in large frying pan over medium-high heat and add tomatoes, zucchini instead of cucumber, beans, and a splash of water or white wine. Sauté until warmed through and tomatoes start to pop and release their juices. Stir in octopus and some of its marinade before spooning over spaghetti.
Scrub octopus with salt and rinse thoroughly under cold water. In large pot, place octopus, onion, bay leaves, lemon, wine (if using), and enough water to cover octopus by 2 in (5 cm). Bring to a boil before reducing heat to low and let simmer slowly, uncovered, topping up with water as needed, until octopus is fork tender, about 2 to 2 1/2 hours.
While octopus is cooking, create marinade by combining parsley, cumin, coriander, garlic, lemon zest, lemon juice, oil, and sambal oelek or sriracha in food processor or blender until it forms a paste. Transfer to medium bowl and set aside.
When octopus is ready, remove from cooking liquid and, while hot, remove skin. It should wipe away easily with a paper towel. Slice into 4 in (10 cm) pieces and place warm octopus in marinade and toss to coat. Allow octopus to cool to room temperature, about 1 hour, before transferring to airtight container and refrigerating for at least 24 hours, but no longer than 48 hours.
When ready to assemble dish, preheat broiler. Remove octopus tentacles from marinade, reserving marinade. Place octopus on baking tray, and broil, turning frequently, until warmed through and starting to crisp in spots, about 5 minutes total.
Transfer to cutting board and cut into bite-sized pieces. Transfer to large bowl and add cherry tomatoes, cucumber, beans, and pepper. Add 2 Tbsp (30 mL) octopus marinade and toss until everything is well combined. Place in serving bowl and serve alongside toasted bread, if desired.
This recipe is part of the Sea's Bounty collection.
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.