{"id":24808,"date":"2019-11-08T01:17:51","date_gmt":"2019-11-08T01:17:51","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=24808"},"modified":"2019-11-08T01:17:51","modified_gmt":"2019-11-08T01:17:51","slug":"marinated-grilled-octopus-potatoes-celery-sweet-peppers","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=24808","title":{"rendered":"marinated grilled octopus; potatoes, celery; sweet peppers"},"content":{"rendered":"

\"\"<\/p>\n

Neptune blesses our waters with an amazing variety of seafood, but the god has withheld one of my favorites.<\/p>\n

Supposedly there are no octopus anywhere within at least hundreds of miles of our own fishers, although I see links on line that suggest otherwise<\/a>, so maybe it’s just that a demand isn’t perceived here. In any event, no locals show up in the markets, so whenever the fancy strikes<\/a>, I have to go all the way to Spain, at least figuratively, to bring baby octopus to the table, the only bad part being the carbon compounds consumed in the process.<\/p>\n

I understand that today “Spanish octopus” [for that matter, also that enjoyed\u00a0in Portugal] may now come “from Africa”, which probably means waters off the coast of the former Spanish Sahara<\/a> (today Morocco), or possibly the Canary Islands<\/a> (Spain, to be sure). Unfortunately I didn’t ask the fish monger at Lobster Place about the origin of those we enjoyed on Tuesday (I’m confident they have a record), but I hope to remember to do so the next time.<\/p>\n

So I know little more about these particular Cephalopods than the fact they were incredibly delicious. I suspect some of the credit should go to the fact that this time I had an especially high flame below the large ribbed grill pan (the charred sections in the picture are witness to that).<\/p>\n