 |
Octopus is typically sold precleaned. If it has not been cleaned, invert it - much like you might turn a sock inside out - and remove the beak and viscera from the mouth, including the ink sac, rinsing well under running cold water.
|
|
To tenderize it, bring a large pot of water to a boil and, holding the octopus by its mantle, dip it into the boiling water for about 10 seconds and pull it out.
|
|
Let it cool slightly, then dip it again. Repeat 1 or 2 more times.
|
|
After the final dip, add the octopus to the boiling water and cook until tender, 1 to 1 1/2 hours.
|
|
Drain the octopus, let cool, then cut the tentacles into 1/2-inch thick slices. Set aside.
|
|
Bring a saucepan of water to a boil.
|
|
Add salt to taste and the broccoli and boil until just tender, about 5 minutes. Drain well and reserve.
|
|
In a sautÍ pan over medium-high heat, warm the olive oil.
|
|
Add the garlic and sautÍ until lightly golden, about 2 minutes.
|
|
Add the octopus, broccoli, basil, and mint and stir well to coat evenly with the oil and to heat through, just for a few minutes.
|
|
Season with salt and spoon into a warmed serving dish. Serve immediately.
|
