I recently had a smoked octopus in a Michelin starred restaurant. Their approach was different and supports Meathead's comment #15.3. They smoked it for 4 hours (mild wood) until it got hard/rubbery. They then used the smoked and dried octopus to grate it over food to give it some taste without overpowering everything. Think of it as "parmigiano reggiano" of the sea.
I've found a lot of grilled octopus recipes on the net, but not many smoked. Most I've seen are cold smoked, which I don't want to do. Anyone have a recipe
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