Dear Kokopuffs:
You are right about the ink. I love using ink to make my black "Sicilian style" pasta.
I found octopus to be more tender than squid (when prepared properly) and with more texture. While I mostly use squid as a wrapping of stuffed dishes, I also love it fried in olive oil (they have to be small squids). I do not fry octopus because it has such a wonderful texture that I feel that you will be misusing it. I highly recommend barbecuing octopus. The taste of barbecued octopus is absolutely delicious!
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"Olio nuovo e vino vecchio" |