Scott, fellow chef/butcher here. Absolutely love watching your videos! And coming back to look at some of your older videos, you really developed a lot from these older ones to the new ones. Keep up the amazing work!
+Scott Rea could you do a remake? I absolutely love your videos, it's nice to go back and see your older videos to your newer ones. I just like hearing you speak while you're doing what you do. lol
Peace and love n_n I did not watch the whole video, just went through the boiling part but the songs are really good and you make it really cool to do. I Watched this video where this woman put the octopus into cold water for about ten seconds after she took it out of the boiling water and she said it was a good way too, you should try it and tell us how good it works. Thank you.
Dear Scott, I am living in Greece, and I have watched almost all your very nice uploads. They are all just great and far away from ordinary "cooking videos" on the web. You are very creative and I have learned many of your nice tricks and tips. Sorry to say but this not a real octopus. Here in Greece we call it "moschios" and it's taste is far away from a real octopus. It is very cheap comparing with octopus (2-3 euros/kgr and octopus almost 14 euros/kgr) and we use it here in Greece mainly for bait. They have many similarities, but one critical difference! Octopus has 2 rows of suction cups but moschios only one! You have to make your very nice recipe with an octopus next time and you will be amazed from the difference in taste and tenderness. All the above with much love, keep on your great job! Regards George
I use Octopus to make a Fish Salad for Christmas Eve Dinner,Mixing it with Shrimp, Squid, Conch,( Scungilli ) etc. Olive Oil garlic etc. Yummy I like your recipe Video for it also thanks for putting it up.
I'd love to see a joint video with you and John Locker (lives in Cornwall) of @thefishlocker. He shows how he catches octopus, crab, lobster, and various shellfish, and it would be awesome to see a collaboration between you two.
I usually get octopus from Portugal and man is it soooo delicious!! I'm def going to try this recipe though. Being Portuguese I think I'd tweak it with a little garlic and white wine. Do you think that would ruin it at all or drastically change the flavor? Also, did you just blanch it in water? Or did you use salt or other seasonings?
I've never had octopus before, and I haven't ever really been tempted by it either; but this looks so good. From the video I'm assuming that Chorizo is a sausage of some kind? Can it be substituted with other sausages and still taste good? Also, how is the texture of octopus? I hear it's like rubber. Brilliant video, thanks for posting.
Hi Scott, great, simple, good looking and I am sure very tasty recipe. Have you got Portuguese roots by any chance? I will try this at the week-end. Can't understand why so many people find the octopus repulsive and refuse to even try it? Many thanks.
Hey Scott, love this recipe,will deffo try it. Does the blanching and simmering of the octopus make it less rubbery? I seem to end up with quite tough meat when I shallow fry octupus Rich
may i suggest that you invest and use cast iron cookwars, like skillets, woks, sauce pans, stove top grills with raised ridges ( ribs ). every time you scrape the cast iron cookware, you add a microscopic amount of iron to your diet. they come pre-seasoned. and have absolute even heating. always allow them to completely cool down before cleaning, or you will experience an expolsve physical reaction. i would suggest Lodge brand iron cookware. the best in the world. but there are some other off brands also. good cooking mate...
I think octopus was the most difficult thing I ever learnt to eat. One of my guys in Hawaii would being a big one in to work every Friday. He'd cook it along with lottsa other good thing and we'd eat it as part of a plate lunch feast at noon. Oh, were those good.Once I got used to eating it, I found I LOVE it. He did not do anything to it, but boil it, cut it into bite-sized pieces. Sorta like tough crab. Good stuff.
Paige Palmer Hi Paige,youtube stopped the audio from this video,but rest assured i will be remaking it very soon,once i can get a fresh octopus,sorry about that my friend,many thanks..Scott
+Scott Rea nice video,it seems you like chorizo,have you ever tried Portuguese linguiza?Its very good and reminiscent of chorizo,and really good fried with eggs😉.I saw your razor clam video and they look so good!I love seafood and i just know i would love them!I think i heard there sweeter than regular clams?Lastly,nice Rolex!Gmt or a sub?It's really hard to tell lol,no clear shots!
Hey Scott have you done a follow up vid of processing an octopus? i have a large one in my freezer and i dont know what to do with it. throw me a line here buddy.
Hi lilly this is just a normal octopus from the north east Atlantic waters. The reason it is so white is because I skinned the hood.i peeled away the skin which is normally a grey/brownish colour. Any octopus would work for this recipe. Hope this answers your question. Many thanks. Scott
The Chaos Dragoness if you go to your local Asian market, in the frozen section you can get a pack of whole baby frozen octopuses for like 6.99USD, they are even pre cleaned it it is 2lbs of them ^.^ (Fresh is always better don't get me wrong, but sometimes frozen is okay to share and experience things together!)
Hi! In my opinion you should not wear ring and watch when preparing food, just for hygenic reasons.There is a lot of leftover from prep of the vegs imho.If you use chorizo in a deep pan you do not need some oil because chorizo got enough fat, which is melting down.Especially when you utilize a teflon pan.Hope you did not use cold sqeezed olive oil for it got carzinogens if heated to much.Wok cooking (if this should be needs mandatory peanutoil) also with higher heat and shorter time to cook.But nice vid and like your tatts.Regards
H,i i didnt,but sounds like the one you had may have been over cooked,it should not have a jelly texture at all,give this ago you wont be disapointed cheers.Scott
how the hell could you cut them into pieces with it steaming up like that? lol I can't even touch it longer than 5 seconds when it's that hot.... Anyway, good job it actually looks so easy to do
Your octopus still curled up. Or is that what you meant when you said to blanch for 10 seconds to stop it from curling up, IDK. Also Im aussie, Don't really want to test this out on a blue ring HAHA
OCTOPUS IS SO DELICIOUS IF YOU ADD BAZIL. Seriously, me and my family do it all the time, weird right? We wrap it around chop sticks and put bazil on it then slide into our mouths. We make sure to be really quick
Good How To video. Except for the choice of text colour. It's usually a similar colour to the video picture its on. And why did you call it a stirfry? Is that just because it's in a wok? You sautéed it and the heat didn't seem too high. It shouldve had raw octopus and a quick high heat fry to be called a stirfry.
Hi thanks for the comment,just to clear a few things up,this was one of my earlier videos ,produced on an older media system,i was getting to grips with at the time,maybe should have a look at my more recent Octopus video,(galician ocotups) go to my channel page and look it up,secondly,the vegetables were stir-fried,i was only just warming the octopus through as if you have watched the video you will know it is already pre cooked,plus that was not a wok,also a stir fry does not always mean a raging high heat,i like/encourage constructive feed back,but i am also a believer in if you can do better then,why not release a video yourself to show me,and the other,29,000 viewers how it is done,it takes alot of time and effort to produce theses videos, as i am a one man band,so if you can make on better please post it and email me so i can compare,many thanks.all the best.Scott
After reading what I wrote again, I think I may have come off a little harsh. I didn't mean to be. Its just I'm really looking to use octopus and the text being difficult to read I guess frustrated me. Sorry for projecting that in the comments and thanks for getting back to me so kindly. Either way, the video was still EXTREMELY helpful. Probably one of the best for this on RUclips. In truth I've got really bad vision and have had multiple surgeries and treatments that went on for over a year (detached retina in both eyes, cataracs, corrective laser and slice and dice surgery) haha. I fully accept I couldn't make a better video. So thank you again for yours.
Heads Up...... In the US we mostly get "Mexican Chorizo" which is completely different from "Spanish Chorizo".. In fact most American's have probably never seen or tasted Spanish Chorizo.... Using Mexican Chorizo with Octopus would not be pleasant! Have you tried Portuguese Linguica?
Scott I will forgive the bad video if you come over and make this for my wife and I. In return I'll make octopus, spring peas and lopchong over rice lol.
Thanks scott i impulsively bought an entire octopus and i dont know how to cook an octopus, this helped me a lot thanks!
Anything with Chorizo is always good,,I'm going to give this a try. Thank you!!
Scott, fellow chef/butcher here. Absolutely love watching your videos! And coming back to look at some of your older videos, you really developed a lot from these older ones to the new ones. Keep up the amazing work!
Thanks Scott, this recipe is delicious , the combination of sea food with chorizo is perfect, I loved, you are really good!!!
Thanks my friend, glad you liked the recipe,many thanks.Scott
+Scott Rea could you do a remake? I absolutely love your videos, it's nice to go back and see your older videos to your newer ones. I just like hearing you speak while you're doing what you do. lol
Thanks Tim glad you liked the video,many thanks.Scott
Cool! Looks so delish Scott! I will try this myself, I'm sure my kids will love it!
Thanks opticmage,really appreciate your comment,cheers mate.
Nice cooking skills Scott, and the dish looked great!
Thanks Bryan much appreciated mate,cheers.Scott
thank's for teaching me about octopus & chorizo, appreciated.
Thanks reza much appreciated,glad you liked it,all the best.Scott
excellent tutorial video, the only bad part about it is that now i'm hungry. hehe
Awesome! Will try this in a year, Mr. Rhea.
I see you have found my sardines video Tim,they are an amazing fish,thanks again.
Cheers dude,its only rock n roll, but I like it.thanks Brandon.
FAB video! Thanks a lot!!! You made it so doable!
Made this dish a while ago and it was absolutely amazing!!! Thank you.
Gorgeous! I think that I would have added some garlic and maybe some ginger.
Nice choices of songs. Thanks for the vid!
Pretty good recipe. Nice one on the Toots & the Maytals number. Cheers
Thanks kashi,glad you liked it.cheers.
Thank U Scott for this recipe, I made it today and its delicious... :)
Many thanks,glad you liked it,it is a cracking dish,all the best mate and happy new year,cheers.Scott
Happy New year to U too, I am looking forward to more of your yummy creations I plan to replicate them all if I can.... :)
Peace and love n_n I did not watch the whole video, just went through the boiling part but the songs are really good and you make it really cool to do. I Watched this video where this woman put the octopus into cold water for about ten seconds after she took it out of the boiling water and she said it was a good way too, you should try it and tell us how good it works. Thank you.
Dear Scott,
I am living in Greece, and I have watched almost all your very nice uploads. They are all just great and far away from ordinary "cooking videos" on the web. You are very creative and I have learned many of your nice tricks and tips. Sorry to say but this not a real octopus. Here in Greece we call it "moschios" and it's taste is far away from a real octopus. It is very cheap comparing with octopus (2-3 euros/kgr and octopus almost 14 euros/kgr) and we use it here in Greece mainly for bait. They have many similarities, but one critical difference! Octopus has 2 rows of suction cups but moschios only one! You have to make your very nice recipe with an octopus next time and you will be amazed from the difference in taste and tenderness. All the above with much love, keep on your great job! Regards George
I use Octopus to make a Fish Salad for Christmas Eve Dinner,Mixing it with Shrimp, Squid, Conch,( Scungilli ) etc. Olive Oil garlic etc. Yummy I like your recipe Video for it also thanks for putting it up.
Cheers Anthony,trust me mate you will not be disappointed mate..
cool video chef!
Cheers Kevin,glad you liked the tunes too mate,many thanks.Scott
Nicely cooked!
Blooming starving now ! Perfect end song Scott Rea btw 8.50
Yummy!!! Thumbs up!
Ate a lot of both octopus and squid in both Crete and Italy. I love them both and eat them as often as I can - not often.
Would love to try. We don't eat much octopus here in South Mississippi.
Good job Scott!
I'd love to see a joint video with you and John Locker (lives in Cornwall) of @thefishlocker. He shows how he catches octopus, crab, lobster, and various shellfish, and it would be awesome to see a collaboration between you two.
great colors, too!!
Hey,you cant win em all,thanks for the great comment arcstreams,all thou late !.many thanks.scott
looks tasty, try using longanisa its way better than chorizo,thanks for your videos
Mmm yummy. I can actually smell it
I usually get octopus from Portugal and man is it soooo delicious!! I'm def going to try this recipe though. Being Portuguese I think I'd tweak it with a little garlic and white wine. Do you think that would ruin it at all or drastically change the flavor? Also, did you just blanch it in water? Or did you use salt or other seasonings?
But the beak is the best part!! great tutorial
I've never had octopus before, and I haven't ever really been tempted by it either; but this looks so good. From the video I'm assuming that Chorizo is a sausage of some kind? Can it be substituted with other sausages and still taste good? Also, how is the texture of octopus? I hear it's like rubber. Brilliant video, thanks for posting.
Hi Scott, great, simple, good looking and I am sure very tasty recipe. Have you got Portuguese roots by any chance? I will try this at the week-end. Can't understand why so many people find the octopus repulsive and refuse to even try it? Many thanks.
idk maybe lol,however it would be Portuguese linguiza and eggs!!2nd gen Azorean here!
thorough and complete "how to" Thnks
mmm..looks delish
Hey Scott, love this recipe,will deffo try it. Does the blanching and simmering of the octopus make it less rubbery? I seem to end up with quite tough meat when I shallow fry octupus
Rich
may i suggest that you invest and use cast iron cookwars, like skillets, woks, sauce pans, stove top grills with raised ridges ( ribs ). every time you scrape the cast iron cookware, you add a microscopic amount of iron to your diet. they come pre-seasoned. and have absolute even heating. always allow them to completely cool down before cleaning, or you will experience an expolsve physical reaction. i would suggest Lodge brand iron cookware. the best in the world. but there are some other off brands also. good cooking mate...
I think octopus was the most difficult thing I ever learnt to eat. One of my guys in Hawaii would being a big one in to work every Friday. He'd cook it along with lottsa other good thing and we'd eat it as part of a plate lunch feast at noon. Oh, were those good.Once I got used to eating it, I found I LOVE it. He did not do anything to it, but boil it, cut it into bite-sized pieces. Sorta like tough crab. Good stuff.
Scott, is there something wrong with this upload? I can't seem to get any audio for it.
Paige Palmer Hi Paige,youtube stopped the audio from this video,but rest assured i will be remaking it very soon,once i can get a fresh octopus,sorry about that my friend,many thanks..Scott
+Scott Rea nice video,it seems you like chorizo,have you ever tried Portuguese linguiza?Its very good and reminiscent of chorizo,and really good fried with eggs😉.I saw your razor clam video and they look so good!I love seafood and i just know i would love them!I think i heard there sweeter than regular clams?Lastly,nice Rolex!Gmt or a sub?It's really hard to tell lol,no clear shots!
brilliant!
This should be interesting to make.
Its not ninja,wish i had his money thou dude,and my own tv show,never mind,ill keep it real on the tube,cheers mate.Scott
It should be a delight!
thank you that was really clear.
Looks fantastic! Will have to try this. Thank you. (:
Hey Scott have you done a follow up vid of processing an octopus? i have a large one in my freezer and i dont know what to do with it. throw me a line here buddy.
yuuuuuuuummmm
Hello there Scott, by any chance, can you tell me the name of the white octopus which you used in your video? Thanks
Hi lilly this is just a normal octopus from the north east Atlantic waters. The reason it is so white is because I skinned the hood.i peeled away the skin which is normally a grey/brownish colour. Any octopus would work for this recipe. Hope this answers your question. Many thanks. Scott
Thanks Scott, It did help :)
I didnt like the music but ....... 10 out of 10 for the dish!
I'd really love some octopus, but it isn't exactly in my family's budget right now xD
The Chaos Dragoness if you go to your local Asian market, in the frozen section you can get a pack of whole baby frozen octopuses for like 6.99USD, they are even pre cleaned it it is 2lbs of them ^.^ (Fresh is always better don't get me wrong, but sometimes frozen is okay to share and experience things together!)
Darklover98 Thank you very much, I'll keep this in mind ^w^
My pleasure!!! ^.^
+Darklover98 Thanks man, will definitely check that out.
Got to give it to you Scott, You eat damn near anything.
Hey Scott any ideas on where I can buy a live octopus?
Catch one
what was that sound
princess21 ex
Can you do a video with fresh sardines? I have a very 1950 s family and they taught me that they all come from cans
Guess youll have to watch it again,what a shame ,many thanks megagatvol,cheers. scott
Hi!
In my opinion you should not wear ring and watch when preparing food, just for hygenic reasons.There is a lot of leftover from prep of the vegs imho.If you use chorizo in a deep pan you do not need some oil because chorizo got enough fat, which is melting down.Especially when you utilize a teflon pan.Hope you did not use cold sqeezed olive oil for it got carzinogens if heated to much.Wok cooking (if this should be needs mandatory peanutoil) also with higher heat and shorter time to cook.But nice vid and like your tatts.Regards
I will be doing your recipe next time I cook one,
Thanks for video :D
Last time I had octopus it had a jelly like texture to the skin on the tentacles which I dont like. How do you remove the skin from the tentacles?
H,i i didnt,but sounds like the one you had may have been over cooked,it should not have a jelly texture at all,give this ago you wont be disapointed cheers.Scott
looking forward to remake, Scott
Oh that's a hard one,trying to describe the taste,its just like calamari really,not to fishy,
The video is perfectly understandable without the audio, just watch it :0)
mmm yummy
Yumm! :)
how the hell could you cut them into pieces with it steaming up like that? lol I can't even touch it longer than 5 seconds when it's that hot....
Anyway, good job it actually looks so easy to do
is it mandatory to peel the skin?
I feel bad for the octopus and I'm 10 I would keep it as a pet🐶
I'm also ten check out my channel.... you know.. it you're a girl
who is the band at the last 5 minutes?
+Irish Ryno
That was Elvis Costello, I Don't Want to go to Chelsea. Great tune from 1978.
Hey bud I have watched 4 of your seafood cleaning videos, why aren't you talking to us about what your doing buddy?
Your octopus still curled up. Or is that what you meant when you said to blanch for 10 seconds to stop it from curling up, IDK. Also Im aussie, Don't really want to test this out on a blue ring HAHA
Could you please remake this with Sound?
Audio Scott for this please, Les.
OCTOPUS IS SO DELICIOUS IF YOU ADD BAZIL. Seriously, me and my family do it all the time, weird right? We wrap it around chop sticks and put bazil on it then slide into our mouths. We make sure to be really quick
Wish there was sound. :(
Octopus can be bland so adding sausage to it makes a great deal of sense.
Good How To video. Except for the choice of text colour. It's usually a similar colour to the video picture its on.
And why did you call it a stirfry? Is that just because it's in a wok? You sautéed it and the heat didn't seem too high. It shouldve had raw octopus and a quick high heat fry to be called a stirfry.
Hi thanks for the comment,just to clear a few things up,this was one of my earlier videos ,produced on an older media system,i was getting to grips with at the time,maybe should have a look at my more recent Octopus video,(galician ocotups) go to my channel page and look it up,secondly,the vegetables were stir-fried,i was only just warming the octopus through as if you have watched the video you will know it is already pre cooked,plus that was not a wok,also a stir fry does not always mean a raging high heat,i like/encourage constructive feed back,but i am also a believer in if you can do better then,why not release a video yourself to show me,and the other,29,000 viewers how it is done,it takes alot of time and effort to produce theses videos, as i am a one man band,so if you can make on better please post it and email me so i can compare,many thanks.all the best.Scott
After reading what I wrote again, I think I may have come off a little harsh. I didn't mean to be. Its just I'm really looking to use octopus and the text being difficult to read I guess frustrated me. Sorry for projecting that in the comments and thanks for getting back to me so kindly.
Either way, the video was still EXTREMELY helpful. Probably one of the best for this on RUclips.
In truth I've got really bad vision and have had multiple surgeries and treatments that went on for over a year (detached retina in both eyes, cataracs, corrective laser and slice and dice surgery) haha. I fully accept I couldn't make a better video. So thank you again for yours.
No problem my friend no offence taken at all,glad it was of some help,please do check out my other octopus and squid videos,all the best.Scott
Heads Up...... In the US we mostly get "Mexican Chorizo" which is completely different from "Spanish Chorizo".. In fact most American's have probably never seen or tasted Spanish Chorizo.... Using Mexican Chorizo with Octopus would not be pleasant! Have you tried Portuguese Linguica?
الحمد الله علا نعمه السلام 😔
Scott I will forgive the bad video if you come over and make this for my wife and I. In return I'll make octopus, spring peas and lopchong over rice lol.
The last octopus I ate was 42 lb. (19 kg.) It took me a year to eat it. North Pacific octopus.
The music tho Xd
3:59
The Deep is crying watching this
Why isn't this one moving like the rest ?
Well we know where Ursula ended up really.
Please redo the vid without copywritten audio please! :)
there IS no audio my friend¡¡¡¡
yeah no audio Scott
Play video backwards to build your very own Ikea Octopus!
omg lol
at 2:10 am I the only one that got scared?
no lol I got scared too
Me tooo
I'd eat that..