Executive Chef Carlo Staropoli part of the Navarra Venues team will now be bringing you his famous recipes that include how to cook an octopus winter seafood delight and tips on YouTube. This series will showcase various Navarra Venues chefs and their talents.
Whenever you choose to dine-in or hold your event at any of the Navarra Venues somewhere in the background is our Italian chef Carlo along with a hospitality team of dedicated famous and upcoming chefs. They prepare numerous meals whether breakfast on a Sunday morning at our restaurants, lunch time corporate functions or any of your events in the evening.
The food is sourced fresh and ingredients used are organic and have those touches of authentic Italian flavours. Whether you choose to roast, grill or place in a pan to fry or slow cook this seafood delicacy will impress your guests.
The main rule of buying an Octopus is to make sure you buy more rather than less because when you cook this tentacle friend it tends to shrink in size during the cooking process. It is best to at least invest in just below half a kilogram per person-1kg if planning to serve it as a main course.
Note, while the octopus head meat is flavourful and can be included you need to remove the beak and ink sac before cooking and serving. Make sure you ask the fishmonger or seller to clean the body and head of the octopus. If the service is unavailable then all you need to do is slice the body and head of the octopus down the middle, expose the innards, beak and ink sac. Cut away the centre portion of the head, including the beak and remove the ink sac and any unappetising parts of the animal from the centre of the body.
- 1 large octopus
- 1 onion
- Olive Oil
- Napoletana Sauce
- Kalamata Olives
Cook your fresh octopus in the red sauce nice and slowly but first you must season the pan with onion and olive oil. Place your octopus and sauce in the pan and together cook them slowly. Have your polenta ready and in another saucepan have your Napoletana sauce that the octopus was cooked in with your kalamata olives.
On a cutting board take the octopus out of the pan and cut the head off the top and then cut up the octopus into pieces. Take out your plate and place the polenta in the middle of the plate with the cut up octopus pieces. Add the beautiful sauce, some crunchy bread on top with some capers and rocket to garnish. Buon Appetito! An elegant dish to serve.
Do not forget to keep an eye out on what Navarra Venues cooking kitchen has to offer.