Stewed octopus is a simple dish, with very few ingredients, but you will appreciate it from the first taste for its tenderness and richness. Try it on its own or accompanied by a side of parsley potatoes.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking time: 40 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 3 Frozen octopus, each weighing about 1.3 lbs
- 1 Lemons
- 1 tablespoon Olive oil
- 2 teaspoons Coarse salt
Preparation
Thaw the octopuses at room temperature, clean and wash them.
Fill a large pot with plenty of water, once it boils add the salt, the squeezed lemon along with the peel, the oil, and the octopus.
Cook for about 40 minutes with the lid on. The octopuses are cooked when they are easily pierced with a fork.
Drain them from the water and when they are lukewarm, clean off the dark skin that appears around them.
Cut them into pieces and enjoy them with a side of parsley potatoes.
Notes
If you use fresh octopus, you must wash and dry it well, clean it by cutting the sack with the eyes, in the central part below the octopus you will find the beak, remove it. Clean the head area thoroughly from residues and rinse well.
To prepare parsley potatoes: boil four fairly large potatoes in salted water, once cooled, cut them into cubes, season with oil, a little salt, chopped parsley, and if you like, ground black pepper.
If you enjoyed the Stewed Octopus, try other fish-based main dishes:
Prawns wrapped in bacon with breadcrumbs
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