Octopus with Cherry Tomatoes Confit.
Today I bring you to the villages of my Sicily, to let you taste the sweetness of cherry tomatoes combined with the body of freshly caught baby octopus, those that still move and stick to your hands with their suckers.
The Baby Octopus with Cherry Tomatoes Confit is a versatile dish that can become an appetizer, a main course, or even a pasta sauce.
Enjoy your journey with this recipe.
Thought for you:
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
Let’s shop
- 28.2 oz octopus
- 24.7 oz Cherry tomatoes
- 2 cloves Garlic
- Oregano
- Salt
- Pepper
- 3.5 tbsp Extra virgin olive oil
- Chopped parsley
Octopus with Cherry Tomatoes Confit
Tools
what we need
- Cutting board
- Knife
- Baking tray
- Frying pan
Preparation
Octopus with Cherry Tomatoes Confit
The first thing to do is choose rather small octopuses, they should weigh a maximum of 11 oz each, as they won’t be boiled.
Remove their insides completely contained in the head, just turn it inside out.
Divide the tentacles one by one or at most in pairs, and we don’t need the head, so you can boil it to make it in a salad.
Wash the cherry tomatoes, and cut them in half.
Place them on a baking tray, and season them generously with salt, pepper, oregano, chopped garlic, and a drizzle of extra virgin olive oil.
Cook them for 20 minutes in a ventilated oven at 374°F.
When they are cooked, take them out and set them aside.
Now take a non-stick pan, and heat it very much on the stove, then place the tentacles to sear them for 2 minutes on each side.
At this point, keep a lid close to you because it will be very useful. Pour 4 tablespoons of extra virgin olive oil into the pan, and immediately cover with the lid to avoid splashes.
Cook for 3 minutes, then remove from the heat, wait for it to stop frying, and turn the tentacles to the other side.
Continue cooking for another 2 minutes,
After these minutes, drain the excess oil and add the confit cherry tomatoes, mix and….
Serve.
Here are the Baby Octopus with Cherry Tomatoes Confit ready.
Storage
Baby Octopus with Cherry Tomatoes Confit.
You can store this dish in the fridge for up to 3 days and in the freezer for up to 3 months.
If you want to use larger octopuses, I recommend parboiling them first and then proceeding with the recipe as described above.
