Samuel Adams Boston Lager Charred Octopus

Name: Samuel Adams Boston Lager Charred Octopus
Ingredients: 1/2 cup extra-virgin olive oil; salt, to taste; 12 small onions, diced; 1 bunch flat leaf parsley, chopped; 2 cleaned octopus (about 1.5 pounds each); 2 bottles of samuel adams boston lager; 3 tablespoon coriander seeds; 2 bay leaves; 6 garlic cloves

Samuel Adams|Feb. 3, 2014 1:34 pm EST

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Don’t pay attention to the temperature! Grilling is the perfect year-round activity, especially when using a robust brew like Samuel Adams Boston Lager that has a rich malt and roast character; it’s the perfect beer to emphasize the wonderful flavors the food gets from being grilled. The balance between the malt and the hops and moderate alcohol level make it a flavorful and complex brew that is perfect for pairing with all kinds of food. Experiment! Enjoy!!

Servings

6

Ingredients

1/2 cup extra-virgin olive oil
salt, to taste
12 small onions, diced
1 bunch flat leaf parsley, chopped
2 cleaned octopus (about 1.5 pounds each)
2 bottles of samuel adams boston lager
3 tablespoon coriander seeds
2 bay leaves
6 garlic cloves

Directions

Set a saucepan over low heat and add 6 tablespoons of the olive oil and the diced onions. Sweat the onion at the bottom of the pan and add the garlic after the onions are translucent (be sure the garlic doesn’t brown).
Place the octopus in the pot with the onions, garlic and olive oil. Add in two bottles of Samuel Adams Boston Lagers and cover.
Let the octopus stew in this liquid for 1 hour.*
*If you have a pressure cooker, you can cook the octopus the same way. After adding the Samuel Adams Boston Lager, close the lid. When the pressure reaches 15 PSI, cook for 16 minutes and release the pressure.
After one hour, uncover the octopus. There should be a lot of liquid left in the pan. Re-cover and continue to stew over low heat until the octopus is very tender (about 45 minutes to 75 minutes depending on the size of the octopus). To test for doneness, stick a fork in the thickest part of the octopus; it is done if the fork slides out easily.
Remove the octopus from the pot and let it cool slightly. Cut the octopus into 2-inch pieces and reserve for the grill.
Light the grill and make sure it is extra hot. Grill the octopus until slightly charred on the outside and warmed through in the center. Reduce some of the cooking liquid and stir the charred octopus into the liquid. Gently spoon the octopus into a bowl with some of the liquid and garnish with the fresh herbs, to serve with the broccolini and chorizo.