Cooking Kraken: Part 2-Octopus with Fennel Chutney-

I remember the first time I had octopus… oops I mean Kraken. I literally prayed the prayer… God if I get it in you have to keep it down. As I looked down on my plate I saw this suction cup staring back at me. I think the only thing that saved me was the shot of ouzo that I washed it all down with. Many years have passed and I have come to appreciate the flavor and versatility of this interesting creature. In today’s offering I have paired the Kraken with a traditional shot of ouzo and a clean tasting fennel chutney. The subtle licorice of the chutney pairs well with pan fried Kraken/octopus. The ouzo helps you get it down if you are a tad squeamish. Enjoy.

What you need: (Octopus)

  • Portions of Octopus simmered and tenderized from the previous post
  • Olive oil for frying
  • 1 clove of crushed garlic
  • Salt and pepper to taste
What you need: (Chutney)
  • 1 Fennel bulb finely diced
  • 6-8 Small shallots or one large sweet red onion finely diced 
  • 1 Lemon, peeled and diced
  • 1 Med. tomato diced
  • 2 Tbsp brown sugar
  • 1/4 cup balsamic vinegar
  • 1/4 cup ouzo
  • 1/4 cup red wine vinegar
  • 6-7 whole black peppercorns 
  • Olive oil for frying
How it’s done: (Chutney)
  • Gently saute the onions and fennel in a little oil until softened.
  • In a small sauce pan add the fennel and onion to the rest of the ingredients. (adjust if you need more vinegar)
  • Bring to a boil then gently simmer until all the liquid has been absorbed. About an hour to an hour and a half.
How it’s done: (Octopus) 
  • Add a little oil to your pan and fry the octopus with the crushed garlic.
  • If you don’t want to do it whole like I did, you can cut the octopus into thin 1/4 inch (6mm) slices and then fry until done.
To serve: 
  • Serve the Octopus with the warm chutney and a small glass of ouzo and water. (1 shot of ouzo, one shot of water.)
  • Enjoy 
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