Recipe Categories
Seafood
Octopus

James's Octopus Garlic

2 x Octopus (about 1 1/2 pounds each)
1/4 cup Olive oil
5 x Cloves garlic, crushed
1 x Bay leaf
1/2 tsp Cumin seeds
    Salt
1 sm Green pepper, chopped
    Rosemary leaves and parsley

 Method :
Cut out the eyes and mouth of the octopus. Remove the ink sac and internal bone. Cut off the tough points in the tentacles. Put each octopus on a board and beat them well to break the fibers and make the meat more tender. Wash them in running water until they are very white; do not dry but put them in an earthenware dish and season with oil, flavored with garlic, bay leaf and cumin seeds. Cover the dish tightly with a sheet of waxed paper or foil tied around the top with string. Put the dish over a very low heat for 1 to 2 hours, according to the size of the octopus. When they are tender, drain them, season with additional oil, salt, green pepper, rosemary leaves and parsley. Serve in a tureen