Octopus Salad
Alaska Octopus Gumbo
Barbecued Octopus with Pepper Salad
Cuttlefish with Greens
Calamari Estofado
Squid Medeterranean


Octopus Salad

2 lb cleaned, cooked octopus, cut in 1 inch pieces or smaller
1 small red bell pepper, seeded and sliced in bite sized strips
3/4 cup cooked corn kernels
1 small can (9 oz) kidney beans, drained
Romaine lettuce leaves
salt/pepper
1/2 cup salad oil
1/3 cup lemon juice
1 1/2 teaspoons dry oregano
1 1/2 teaspoons ground cumin
1 or two jalapeno or serrano

Cook octopus in boiling water until opaque (not too long, probably
less than 1 minute). Drain, rinse in cold water and pat dry.
(Remove skin if desired). Cut to size.
Prepare Chile Dressing
Mix 1/2 cup salad oil, 1/3 cup lemon juice, 1 1/2 teaspoons each
dry oregano and ground cumin and 1 or two jalapeno or serrano
chiles, seeded and minced.
Mix octopus, dressing, bell peppers, corn and beans. Top lettuce
with salad mixture, season with salt and pepper to taste.



Alaska Octopus Gumbo

1/2 cup diced bacon
2 cups water
1 pint fresh octopus, steamed until tender
2 cups slightly undercooked steamed rice
1 pound canned tomatoes
1 can okra
1/2 cup diced onions
1 diced green pepper
1/4 tsp cayenne
1/2 cup diced celery
salt and pepper to taste

Boil bacon in water for 15 minutes, then add the rest of the
ingredients. Simmer together for ten minutes. Serve with warm
cornbread. Serves four.



Barbecued Octopus with Pepper Salad

1 lb octopus, small
1/4 cup olive oil
1/2 cup lemon juice
1 tsp oregano or marjoram, dried
1 garlic clove; crushed
1 med bell pepper, green
1 med bell pepper, red
1 med bell pepper, yellow

1/2 cup olive oil
1 Tbsp lemon juice
1 Tbsp red wine vinegar
1 garlic clove; crushed
1 Tbsp parsley; finely chopped
1/2 tsp salt
pepper

Cut octopus into strips or leave whole if small enough. Wash well
and place in a glass bowl. Add oil, lemon juice, herbs and garlic.
Cover and place in refrigerator for 24 hours stirring occasionally.
Cut capsicums into four lengthways, remove seeds and white membrane.
Brush outer skin with oil and place skin down on hot barbecue until
skins are well blistered, rub skins off with a towel. Arrange on
plates, alternating colors. Drizzle with half of the dressing
and set aside. Heat barbecue to medium heat. Place Octopus on
the barbecue plate and cook for 15-20 minutes, turning frequently
and splashing on a little marinade as they cook. Remove and pile
into the center of the pepper salad. Pour over remaining dressing
and serve with fresh garden salad.



Cuttlefish with Greens

1 1/2 - 2 pounds fresh or frozen cuttlefish
2 pounds fresh spinach or 2 packed cups thawed frozen spinach
1 small onion, minced
2 tablespoons minced parsley
few leaves of minced fresh basil
1/4 cup olive oil
1-2 dried red peppers, seeded (optional)
1 cup canned tomato pulp or canned plum tomatoes
Salt and pepper to taste

Clean the cuttlefish, wash them well, and chop them into bite-sized
pieces. Wash and coarsely chop the spinach, if you're using fresh
spinach. Mince the onion, set it aside, and mince the parsley and
basil.

Set the oil to heat in a pot big enough to hold the spinach, and
add the onion. When it's turned translucent, add the parsley and
basil and continue to saute the mixture for a minute longer. Add
the spinach; if it's fresh, turn the heat to high till it cooks
down, stirring every minute or so. If using frozen spinach, heat
it through. In either case, add the fish once it will fit in the
pot, stir in the tomatoes and the red pepper, salt, and pepper to
taste, going easy on them because the sauce will be reduced
considerably. Simmer, keeping the pot partially covered and stirring
every now and then, till the fish is cooked and the sauce is thick.
(Should you use frozen spinach, you may need to add hot water to
keep everything from drying out). This will take about 40 minutes.
Check seasoning, cook five minutes more, and serve, with a side
dish of salad, and bread.



Calamari Estofado
Yield: 6 servings

2 lb squid, med
1/2 cup bread crumbs
1/4 cup Romano, grated
1 Tbsp parsley, chopped
2 eggs
1 garlic clove, minced
salt
pepper, black
olive oil
tomato sauce

Wash and clean squid thoroughly and drain well, but leave whole.
Combine bread crumbs, cheese, parsley, eggs, garlic, salt and
pepper. Mix and blend well together. Stuff bodies of squid and
sew opening. Brown in hot olive oil until they start to turn
slightly pink. Remove from pan and place in tomato sauce. Cook
until tender. Serve over pasta.



Squid Mediterranean

2 lb cleaned, whole squid (body-and tentacles)
1 Tbsp olive oil
3/4 cup finely chopped red onion
2 cloves garlic, minced
2 16-oz cans Italian-style tomatoes, drained and chopped
3 Tbsp sliced black olives
1 Tbsp capers
1/2 tsp dried oregano
1/4 tsp dried marjoram
1/8 tsp red pepper

Cut body of squid into 1/2-inch slices; set aside. Heat olive oil
in a large skillet; add onion and garlic. Cook until onion is
tender. Add squid and remaining ingredients. Bring to a boil.
Cover, reduce heat and simmer 30 minutes or until squid is tender.
Do not overcook! Serve over a bed of yellow rice.

Makes 4 servings.


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