Two 55 gram cans of octopus in oil
Three large tomatoes, peeled, seeded and chopped
2 large shallots, finely chopped
6-8 cloves garlic, finely chopped
Juice of one lemon
4 oz. French Vermouth or another dry white wine
1+ tsp. Cayenne
Salt and pepper to taste
Olive oil for frying
Fry up the garlic and shallot in the oil, add the octopus, wine and cayenne, add the tomatoes and lemon juice. Cover and simmer for 10-15 minutes. S&P to taste. The recipe can be halved but use two tomatoes and keep the whole lemon.
I'm not a big fan of octupus. However, when I've extra cooked squid around, I roast some hot Italian peppers on the stove and rinse off the black, and toss the roasted hot peppers with the seafood. I'd hazard a guess it'd work with octopus -- and the garlic certainly couldn't hurt!
If you think the canned product could withstand a little warming, I'd saute some tomatoes, onions and basil and toss in the octopus. Serve with an appropriate pasta (I'd use fettucine).
I'm also loving the bruschetta w/bean paste recipe submitted by Cherylptw, above!
You can use it on a antipasti tray, or make a bruschetta. Toast your bread till crispy. Meanwhile, heat a can of cannellini beans; add to a food processor or roughly mash with a fork, adding some shallot or green onion, marinated garlic, S& P and a bit of olive oil. Spread this on the toasted bread. Top with the octopus, back in the oven for a couple of minutes then drizzle top with sun dried tomato oil and a squeeze of lemon.