I must admit I’m both intimidated and super excited about Klingon food. Much of it is quite confronting but I think it also has the potential to be delicious. Today’s recipe definitely falls under the scary-looking but delicious category!
It is worth noting that while this dish is shown on screen (in TNG: Genesis - an episode directed by none other than Gates McFadden), it is never identified by name. So while it’s been called a Klingon octopus, it could be a different type of Klingon sea creature (you can read more about it on Memory Alpha here).
Octopus needs to either be cooked for a very short or very long time - it is rubbery in the middle. For this recipe, I felt that cooking it on a low temperature was a better option for the large pieces of octopus. Warning: eating this dish may lead to the first stages of genetic de-evolution!
Replicate your own
(Serves 2 for a main course)
1kg octopus, chopped into large pieces
1 tin crushed tomatoes
1 onion, chopped
4 garlic cloves, chopped finely
1 cup dry white wine
1 cup pearl couscous
2 sprigs parsley, chopped
Olive oil for cooking
Chop the onions and garlic and sautee in olive oil until soft. Add the white wine and simmer for 2-3 minutes. Add the tomatoes and capers and bring to the boil. When boiling, add the octopus pieces, and turn down the heat and cover. Simmer for about 1 1/2 hours, or until the octopus is soft and can be pierced with a fork.
When the octopus is cooked, remove from the saucepan and bring the sauce to the boil. Add the pearl couscous and stir until it is cooked, about 5 minutes. Serve in an appropriate Klingon style with lettuce or salad greens. Sprinkle the chopped parsley over the top for a garnish. Hope that Reg Barclay is not nearby.
- This recipe is definitely better with large pieces of octopus, but in a pinch you could use small octopuses instead
- Standard couscous could replace the pearl couscous if you prefer
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