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Photo courtesy of animal-wildlife.blogspot.com
Speedy was at our local supermarket not too long ago when his eye fell on a tray containing two enormous, beautiful octopuses (octopi?). With great excitement he asked Sherry behind the counter what the story was.
With a big sigh she explained that a customer had ordered the octopus, but had then changed her mind and decided not to buy them after all, thereby leaving the store holding the bag, as it were.
Speedy was delighted with the appearance of the octopus, and the price was very reasonable, so good hunter-gatherer that he is, he brought one home. Sherry was thrilled and said that she would probably be given a week off for selling one. When I say it was big, I mean it was Big – at over two pounds it was larger than what we’re accustomed to finding in Italy. We ate about one-quarter of it as an antipasto that very night; the other three-quarters repose in the freezer where they are becoming ever more tender. (Gone are the days when you had to hurl your octopus against a wall to tenderize it; freezing does the trick perfectly.)
The next time Speedy was in the market he asked Sherry when she was getting her week off. Sadly she told him that in fact she was not given time off for the sale. What a pity.
It’s funny about octopus in the U.S. Delicious as it is, it is not commonly eaten in much of the country. I suppose in the big sophisticated cities like New York and L.A. there is a certain following for the tentacled treat. But here in the desert – well, it’s just never found on a menu or in a market fish case. Which would seem downright insane to any self-respecting Italian.
Octopus can be prepared in a number of ways. Speedy likes a cold salad with oil, garlic, lemon and parsley. Our friend Tay is mad for the Mexican version in a salsa close to pico de gallo, but with lemon or lime juice. A simple warm Spanish salad with oil, potato slices, hot chili and parsley is also quite yummy. Mario Batali has a nice recipe here which you can try… if you can find an octopus. Ask at our market – my guess is they still have one lurking about somewhere!
An Ex-Expatriate 
Pat – that sight would have unnerved me as well. One of our pals befriended an octopus while swimming near Santa a couple of summers ago and now won’t eat it any more. Her ‘friend’ disappeared, and she fears the worst.
Anonymous – darn, I try not to write silly things like that. And no wonder they couldn’t sell the octopus, with a glass eye in the middle of it all. Ha ha.
Hilary – calamari is good, but you haven’t lived til you’ve eaten octopus. But you already know that! I don’t imagine there is a lively squid/octopus trade from the fishermen in the north Atlantic, so anything in VT would be frozen. And that would be just fine, because it would be nice and tender. Check out the frozen food cases…
SV – Stop! Now you’re making my mouth water. Surely, though, you can find polpo in your little Italian village?
signed: Expatriate, who is visiting her sister in Tennessee, y’all.
I had just arrived in Italy and was staying with my mother in law in Santa Margherita. Strolling along the sea one day, I saw a fisherman bashing a live octopus against the rocks. I became totally hysterical and wanted to call the carabinieri. My mother in law thought it was very funny and explained that it was done to tenderize the poor thing. I refused to eat octopus for many years after that-what a terrible sight! I admit that I love it now…..
First reaction: too bad speedy’s eye fell onto the tray. Glass eye??? Finally put it all together, once I remembered who Speedy is. Great story!!
“Holding the bag” – groan! And thank goodness those days of throwing your octopus against the wall are over! I agree with Speedy regarding the most delicious way to prepare the creature. As far as availability goes, one almost expects restaurants here in Vermont to have fried calamari as an appetizer on the menu, but I haven’t seen any fresh squid or octopus in the markets here. I know calamari is just a pulpo’s cousin, but I figure they must be close in taste and texture.
Oh heavens, my mouth is watering fit to bust! I absolutely love octopus, especially when done Spanish style – pulpo a la gallega – boiled, then sliced up on a wooden board, drizzled with olive oil and sprinkled with paprika and sea salt (boiled potatoes optional)… Delish! It was at the tippity top of my list when I went back to Spain in October after an eight year pulpo famine.