Food Insalata di Polpo

Ingredients
600g octopus/polpo
1 bunch celery (500g?)
1 lemon
olive oil
2 thai chilies
2 cloves garlic
1 bay leaf
parsley

Preparation

1. Heat a good amount of olive oil with 1 stack celery, bay leaf, chili and garlic in a casserole.

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2. 2. Add the pulpo and cook on middle to high heat for 5min. each side with lid. Then reduce the heat to very low and let it cook with lid for 1h.

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3. 3. Chopp the celery in thin slices

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4. 4. Also add chopped parsley, garlic and chili.

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5. 5. Let the pulpo cool down a bit in the pot, then remove a bit from the skin of the pulpo while lukewarm and chop it in slices. Add it to the celery. Also add the juice of the lemon and good amount of olive oil. Also salt. Combine it.

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6. ENJOY

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There was a special offer from my favorite shop, so I paid 8-9 Euro for 600g Octopus.

BTW, I used a method from Giorgio Locatelli to cook the octopus only in olive oil. Not water! The remaining juice you could use for a fish sauce or fish soup.
 
Brings back fab memories from Da Vittorio in Sicily where Giorgio visits and gets inspiration. Must try this as although I cook squid often,octopus has been a step too far. Silly really.
 
An excellent dish - thank you Martin. I've become addicted to octopus now I know how easy it is to cook, but as Tom says it is not a cheap option. Octopus also goes well with lentils or lentils mixed with farro in salads.
 
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