Octopus cooked in slow cooker is one of my best Fish Recipes, or rather, mollusk recipes because the octopus is part of the family of mussels and clams, which I have already cooked in different ways, but with the octopus, I have always had various difficulties in cooking. Indeed, there are many tips online to achieve a soft and well-cooked octopus, but today I want to explain how to cook it at a low temperature with your slow cooker or multicooker.
With this cooking method, you can then prepare the Octopus and baby potato salad with a very tender octopus that will surprise you!
After the Octopus in jar cooking alla Luciana with potatoes and the Drunken octopus in jar cooking now also the octopus cooked in the slow cooker!
Accompany the octopus in multicooker with the Steamed Potatoes in jar cooking – From pan to jar or the Boiled Potatoes in instant pot, the Potatoes and peas in multicooker or the Mashed potatoes in the instant pot.
Don’t miss all my other Multicooker Recipes, and read my Instant Pot Guide, especially on which to buy to make the most of this fantastic appliance!
If you also want to try to prepare this recipe, read on!
If you liked this recipe, you might also be interested in:
- Difficulty: Easy
- Cost: Expensive
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Instant pot
- Cuisine: Italian
- Seasonality: All seasons
- Energy 268.00 (Kcal)
- Carbohydrates 7.76 (g) of which sugars 5.88 (g)
- Proteins 42.88 (g)
- Fat 7.56 (g) of which saturated 2.17 (g)of which unsaturated 2.41 (g)
- Fibers 0.27 (g)
- Sodium 488.28 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3.5 lbs octopus
- 1 clove garlic
- extra virgin olive oil
- salt
- parsley
- lemon juice
What you need to cook the octopus
- 1 multicooker
How to prepare the octopus cooked in slow cooker
If you buy fresh octopus, freeze it for at least two days. This will further help to soften its meat.
Completely thaw the octopus.
Once thawed, rinse it under cold running water and place it inside the slow cooker or your multicooker without adding anything else.
Cook for 4 hours on the “low” function in the slow cooker, or simmer at 194°F for the same time in the multicooker.
After 4 hours, check your octopus.
At this point, you should have obtained a cooked and tender octopus that will have released all its water.
Cut the octopus cooked in slow cooker into medium or small pieces according to your preference.
Place the octopus pieces in a bowl and season with chopped parsley and garlic, extra virgin olive oil, salt, and lemon juice to taste.
Serve the octopus cooked in slow cooker warm or hot.
How to store the octopus cooked in slow cooker
The octopus cooked in slow cooker can be stored for 3 days in the refrigerator.
