Octopus basic recipe

Name: Octopus basic recipe
Total time: 120 min
Yield: 4 people
Ingredients: Octopus (whole animal); onion; carrot; fennel; bay leaves; garlic cloves; white wine; olive oil; portwine, light; salt; pepper

Duration: 2 h

Difficulty: medium

Tags:

gluten-free lactose-free

Preparing an octopus is not easy. But prepared correctly, it is a true delicacy. In our recipe, we season the tender and low-fat meat with bay leaf and garlic and simmer the octopus in a broth of white and port wine.

Ingredients for

For the octopus

1.5 kg Octopus (whole animal)

1 onion

1 carrot

1 fennel

2 bay leaves

2 garlic cloves

20 ml white wine

20 ml olive oil

20 ml portwine, light

1 Teaspoon(s) salt

1 Teaspoon(s) pepper

Preparation

Total time: 2 h

Prepare the octopus

Wash the octopus thoroughly and cut off the head so that the arms are still connected.

From the cut side, push the beak out of the middle of the arms.

CAUTION: The beak may be a little difficult to remove and may be sharp.

Now beat the arms with a meat tenderiser or similar.

Tip: If you put the arms between a kitchen towel, they will not slip away so easily.

Roughly chop the carrot, onion and fennel and put them together with the octopus arms and the spices as well as the white wine, port whine and olive oil in a pot and cover with water.

Heat the pot over a high heat and reduce the temperature just before the water starts to boil. Now simmer the octopus arms gently for about 60 minutes, until you can easily poke the tips of the arms with a fork.

Remove the fully cooked octopus from the broth and allow to steam out a little. When the warm arms are easy to handle, remove any remaining skin and suckers with a brushing motion and then use them directly or fry them in a pan with a little olive oil.