With the new movie “Clash of the Titans” I thought I would give instruction on how to cook the mythical beast called the Kraken. The problem one encounters when cooking a beast of this strength and size is how to deal with all the connective tissue. In other words how do you make it so you aren’t eating meat that has the texture of a monster truck tire. Fortunately this is fairly easy to accomplish. It involves simmering the creature for one or more hours in a pot full of your favorite aromatics and little wine. Part one deals with tenderizing the meat, and part two gives you some options on what types of dishes you can create with this rare and formidable beast.
What you need:
- 1 Kraken preferably obtained in an ethical and sustainable way. If for some reason you cannot find an 800 kilo squid at your local fish market you can substitute octopus with relative ease. (1/2 to 1 kilo – you can use frozen)
- 3 large onions
- 2 leek stalks
- 1 fennel bulb quartered (optional)
- 2 cups of red wine (if the sailors have exhausted your supply you can use a couple of lemons cut into quarters)
- Bay leaves
- Whole coriander seeds
- Whole peppercorns
- Whole fennel seed
- 4 carrots cut into 2-3 inch lengths
- Enough water to cover
- After you have dispatched your Kraken, take the largest saw you have and acquire a good portion of the tentacle. (I used 6 octopus tentacles)
- Place all ingredients in a large pot and add enough water to cover.
- Bring the mixture to a boil.
- Reduce heat and simmer for about 2 hours.
- After 2 hours remove the Kraken pieces (or octopus) from the liquid.
- Run the rest of the pot through a sieve reserving the liquid as a base for a hearty stock.
- At this point your Kraken is ready to be used in any other dish. You can stew it, fry it, grill it or roast it. Remember it is important you do this first, because if you don’t, the sailors will mutiny in your galley and you will wish that YOU had been eaten by the Kraken!