OCTOPUS ALA MARIA (THE SIMPLEST AND TASTIEST ) WITH VINEGAR

octopus gastronomy food recipe
octopus gastronomy food recipe
 1 kg octopus
 ½ cup red wine vinegar
 ¼ cup fresh-squeezed lemon juice
 ¼ cup of extra virgin olive oil

Category
1

Put the octopus into a large pan with nothing else. Set the fire on the lowest degree. Boil it with the lid on. With slow cooking the octopus will boil in its own juices in about 60 minutes. Do not add any water.

2

Be careful not to add any salt, as the octopus is salty enough. Take the lid off and let it boil a little more, until the juices vaporise and there is no more liquid left in the pan.

3

When that is done, remove the octopus from the pan and place it on a chopping board. Cut it in to small pieces and keep its juices into a bowl.

4

Into a very hot pan, add the olive oil and fry the octopus for only 3 minutes or up till it colours. This process will allow the octopus to get crispy on the outside.

5

Deglaze with the vinegar and lemon juice and wait for the liquids to evaporate. Pour in the juices from cutting the octopus, that you had kept aside.
Season with freshly ground pepper and serve.

Ingredients

 1 kg octopus
 ½ cup red wine vinegar
 ¼ cup fresh-squeezed lemon juice
 ¼ cup of extra virgin olive oil

Directions

1

Put the octopus into a large pan with nothing else. Set the fire on the lowest degree. Boil it with the lid on. With slow cooking the octopus will boil in its own juices in about 60 minutes. Do not add any water.

2

Be careful not to add any salt, as the octopus is salty enough. Take the lid off and let it boil a little more, until the juices vaporise and there is no more liquid left in the pan.

3

When that is done, remove the octopus from the pan and place it on a chopping board. Cut it in to small pieces and keep its juices into a bowl.

4

Into a very hot pan, add the olive oil and fry the octopus for only 3 minutes or up till it colours. This process will allow the octopus to get crispy on the outside.

5

Deglaze with the vinegar and lemon juice and wait for the liquids to evaporate. Pour in the juices from cutting the octopus, that you had kept aside.
Season with freshly ground pepper and serve.

OCTOPUS ALA MARIA (THE SIMPLEST AND TASTIEST ) WITH VINEGAR
Print Friendly, PDF & Email