Octopus 3 Ways
Who doesn’t love a bit of octopus?
With this recipe, you can probably cook octopus even if you haven’t cooked anything in your entire life. And you can do it in 3 different ways.
Cooked in its own juices, it maintains its tenderness and flavour.
Also, contrary to boiling it, your kitchen won’t smell like seafood!
Octopus 3 ways
Delicious octopus cooked in its own juices and finished in 3 different ways
For the 1st stage cooking
- 1 kg octopus
- 1 tbsp black pepper corns
- 4 tbsp cider vinegar
- 2 bay leaves
- 5 tbsp extra virgin olive oil
- 3 tsp dried oregano
Preparing the octopus
- Rinse the octopus thoroughly under cold water. Make sure you do rinse each tentacle individually and clean all the suckers.
- Lay the octopus on a chopping board.
- Cut just above the eyes to separate the head.
- Turn the head inside out and remove all the interiors.
- On the part with tentacles, cut just below the eyes. Throw away the part with the eyes.
- Spread the tentacles and remove the beak.
- Rinse everything under cold water.
1st stage cooking
- Preheat your oven at 180°c.
- Put your octopus in an oven dish.
- Add in the olive oil, cider vinegar, bay leaves, peppercorns and oregano.
- Cover with aluminum foil.
- Cook for 45 minutes.TIP: Adjust this time to the weight of your octopus. This recipe is for a whole 1kg octopus. If your octopus is smaller it will need less time to cook.
- The octopus is fully edible at this stage, but you can inject some more flavour with the three methods below.
A - Grilled octopus
- Separate the tentacles.
- Grill for 2-3 minutes over high heat on a well heated griddle pan or, even better, on your barbecue.
- Don't forget: The octopus is already cooked. We are just giving it some colour and flavour.
B - Deep fried octopus
- Fill a pan with enough oil to cover your octopus at least half way.
- Heat to 180˚c.
- Fry the octopus for 30secs to 1 minute.
- Remember: The octopus is already cooked. We are just giving it some colour and flavour.
C - Marinated octopus
- Cut your octopus into bites and place in a glass jar.
- Add a branch of fresh thyme or oregano.
- Fill the jar with vinegar and extra virgin olive oil (50:50 ratio)
- Store in the fridge.