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Add a photoServings: 4
Ingredients
- 1 x Octopus, weight about 750g/1 1/2lb
- 1 x Onion, peeled, 4 bay leaves
- 1/2 tsp Paprika
- Â Â Good healthy pinch cayenne pepper
- 50 ml Good extra virgin olive oil
- 1/2 tsp Sea salt flakes, up to 1, up to
Directions
- 1 You need to start preparing this dish well in advance. Seal the octopus in a plastic bag and leave it in the freezer for two weeks to help tenderize it.
- 2 Refridgerate the day before you want to cook it to allow it to thaw gently for 24 hrs. The next day turn inside out and pull away the entrails and bone-like strips sticking to the sides.
- 3 Find the stomach sac, about the size and shape of an avocado stone, and cut away. Wash the octopus inside and out and turn right side out again.
- Press the beak and surround from the centre of the tentacles, cut out and throw away.
- 4 Simmer the octopus for at least an hour in plenty of water to that you've added the onion and bay leaves. Test after half an hour and cook for 30 min if it's still tough. Do not cook for any longer than which, as it loses its fresh taste with long cooking.
- 5 Lift the octopus out of the pan and drain away the excess water. Put on a board, cut off the tentacles and thinly slice each one on the diagonal.
- 6 Cut the body into similar-sized pcs, place onto four small pine boards or possibly one large warmed serving plate and sprinkle with paprika and cayenne.
- 7 Heat the extra virgin olive oil in a small pan till it is sizzling. Drizzle it over the octopus and finally sprinkle with sea salt. Serve with plenty of crusty fresh bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 37g | |
| Recipe makes 4 servings | |
| Calories 112 | |
| Calories from Fat 101 | 90% |
| Total Fat 11.47g | 14% |
| Saturated Fat 1.59g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 292mg | 12% |
| Potassium 42mg | 1% |
| Total Carbs 2.46g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.08g | 1% |
| Protein 0.31g | 0% |
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