Dinner | Italian Poached Octopus

Italian Poached Octopus

A while ago we were out for dinner with a few of our favourite Italian friends. They were describing how they cook Octopus, and how it is one of the most delicious, must try dishes. I’ve always thought large Octopus to be to difficult to cook, and impossible to soften. But the words of a passionate Italian always linger, and before long, Mum and I had purchased our first Octopus.

Here’s what’s in it:
1 Octopus (about 1 kilo)
1 large bunch of parsley
1 long red chilli
2 garlic cloves
1 lemon
1/4 cup extra virgin olive oil
salt and pepper
2 cups red wine
1 cup balsamic vinegar
2 litres water

Fill a large pot with water, balsamic vinegar and red wine. Bring to the boil, then place the Octopus in the pot, place the lid on, and reduce the heat to medium-low. Simmer Octopus for 1 hour, until it becomes tender.

Chop the parley, chilli and garlic and add to a mixing bowl. Then add the olive oil and juice of 1 lemon. When the octopus is cooked and tender, slice into this pieces and immediately toss it with the prepared dressing. Serve with a tomato salad and fennel salad, or tossed through pasta.

IMG_9745 IMG_9754 IMG_9768 IMG_9772IMG_9790IMG_9784

Advertisements

3 comments

  1. yourperfectburn

    Octopus is one of my favorite foods, it is more versatile than one might think. My dad was from Spain and he taught me several octopus dishes by the time I was 15.. Good memories, and even better food!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s