Pressure cooker braised baby octopus, a main course that will win you over at the first taste, with so much flavor and authenticity.
Cooking with a pressure cooker allows this dish to be ready in just 15 minutes compared to 40 with traditional cooking, saving significant time and gas.
For our recipes, we used the pressure cooker Lagostina Irradial Control Lagoeasy’Up, 5 L, 22 cm.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Pressure Cooker Braised Baby Octopus:
- 1.76 lbs fresh curled baby octopus
- 1 clove fresh garlic
- 1/2 yellow onion
- 4 tbsps extra virgin olive oil
- 0.5 oz dried porcini mushrooms
- 3.5 tbsps dry white wine
- 7.4 oz finely chopped tomatoes
- to taste fine salt
- to taste black pepper
- to taste hot chili pepper (optional)
Tools for Pressure Cooker Braised Baby Octopus:
- 1 Pressure Cooker
- 1 Knife
- 1 Cutting Board
Steps for Preparing and Cooking Pressure Cooker Braised Baby Octopus:
First, clean the octopus well; if you’re new to cooking, you can ask the fishmonger to clean them for you, or you can follow this procedure:
– turn the bag inside out and gently remove the innards, being careful not to puncture the sac that contains them as it could release liquid and make a mess.
– remove the beak located in the center of the tentacles using a small knife
– using a small knife, cut around the eyes without puncturing them.
Wash the octopus well under running water, then dry them well with paper towels, remove the skin covering the octopus, slice the head into rings, and the tentacles (we left two tentacles attached to each other).
Soak the dried porcini mushrooms in a bowl of lukewarm water (for 5/10 minutes).
Peel and finely chop the onion (you can also mince or blend it), put it in the pan, add the garlic and extra virgin olive oil, a piece of hot chili pepper (if desired), and sauté over medium heat. When the onion starts to soften, add the porcini mushrooms and let them flavor for a few minutes. Then add the octopus and cook for a few minutes, turning them over once, then deglaze with the dry white wine.
When the wine has evaporated, add the chopped tomatoes, salt, and pepper.
Cover the pot with its lid, check the valve and bring the pressure cooker to pressure over medium-high heat, then reduce the heat and cook for 12 minutes.
Once the time has passed, turn off the gas, release the steam, and remove the lid.
Stir the preparation well and serve it on individual plates; if you like, add some toasted bread.
