Rock City Eatery: Pan Seared Octopus

Hamtramck's Rock City Eatery prepares one of their popular dishes


3 octopi (1-2 lb each), cleaned
1/4 cup kosher salt (plus additional for seasoning)
1 tablespoon red pepper flakes
1/2 cup fresh lemon juice (about 3 lemons)
2 tablespoons of olive oil

Cut tentacles from octopus heads (just below eyes) and discard heads. In a 5-quart heavy pot, combine tentacles and enough water to cover by two inches.
Add salt, pepper flakes, and 1/2 cup lemon juice, and bring to a boil. Reduce heat and simmer. Cover until octopus is tender, about 40 minutes. Remove from heat, let rest 5 minutes, and then drain.
Refrigerate tentacles until chilled, then cut into 3-inch pieces.
In a large skillet, heat 2 tablespoons of olive oil. Add the octopus and cook over moderately high heat until well-browned on bottoms (about 1 minute). Turn the octopus and cook for an additional 20 seconds.
Serve with roasted potatoes and romesco sauce.

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