Preface to Octopus
Polpo-Purpu
Polpo in America is mostly available frozen in fish stores
and in some gourmet groceries.
The best polpi are imported from Portugal and the
medium size, weighting about 1 ½ pounds, are the most desirable because they are young and
tender.
The polpo
is all edible, except for the mouth, eyes and stomach; usually can be bought clean and ready to
cook.
Octopus can be a different and delightful appetizer;
it can be served dressed with olive oil, lemon and garlic or fried in olive oil, garlic and
parsley.
As main
dish, the polpo is stewed in tomato sauce and called polpo murato,
because it is cooked in a sealed air tight earth ware, hence named walled up, murato.
Boiled polpo with lemon is served hot from the pot; it is a good snack and in my
family, offered a few hours after dinner, it was and still is considered the best and most original conclusion
to a holiday feast!
The recipes:
Octopus - Polpo Boiled
Polpo - Octopus Salad
Polpo FrittoOctopus
Fried
Polpo Murato in
Sauce-Stewed
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