Getting a very soft octopus and not chewy takes time, in fact the trick is all in the resting time after cooking octopus: the longer it rests the more tender the octopus will become. The juniper berries then will release even more of their aroma and you will be in Sardinia.
This is a very simple recipe in terms of the ingredients, but you will see some basic tips on how to tenderize the octopus before grilling it. Enjoy!
- 1 octopus
- Extra virgin olive oil
- Dried oregano / thymes
- Wine vinegar
- Soy sauce (optional)
First of all, clean the...
I made this a while ago but came across the photo. Must make it again as it was delicious. My recipe was not precise
For the Octopus:
bay leaf splash apple cider vinegar three garlic cloves.
For the salad:
1 red onion
handful of black...
In Galicia, the northwestern corner of the Iberian Peninsula, baby octopus is a extraordinary delicacy and not surprisingly, highly popular throughout the rest of Spain. This dish is traditional during the Lent Season which begins in February and lasts until Easter Sunday.
Serves 4, Preparation time 15 minutes, Cooking time about 30 minutes
4 tablespoons extra virgin olive oil (EVOO)
450 g. of frozen baby octopus (squid as alternative)
4 tablespoons of tomato sauce
200 g. frozen peas
a teaspoon of turmeric powder
a clove of peeled garlic
In the northwestern corner of Spain, the Galician Octopus is considered a "manjar", or a delicacy.
This dish is eaten on festive days, and it is traditionally common during The Lent Season or Cuaremsa.
Moreover, it has spread throughout the entire Iberian Peninsula and is eaten in almost every...
Most Asian countries it is in their culture that they eat raw seafoods like in Thailand they eat raw shrimp, in Korea they eat raw octopus and in Japan they eat raw lobster. Do you think it is safe to eat these seafoods this way? What are your views when it comes to eating seafoods not cook? If...