With its firm texture, octopus lends itself perfectly to the long slow braise that makes traditional ossobuco so delicious and fall apart tender. Large ‘hands’ of octopus tentacles can be cooked this way as well: cut them into large bite-sized pieces and bake for 2½ hours covered then 20 minutes uncovered. Octopus cooked ossobuco-style (or braised in any way) freezes really well, so it’s worth making a double batch to have in the freezer for a quick meal. Serve octopus cooked ossobuco-style with steamed rice or a saffron risotto (see video below).
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