Octopus in vinegar

5’

4

Σχετικά με τη συνταγή

Calories ~500kcal

Protein ~65g

Carbohydrates ~4g

Fat ~14g

Mediterranean

Preparation 5’

Cooking 30’

Servings 4

Διατροφική αξία ανά μερίδα

Calories ~500kcal

Protein ~65g

Carbohydrates ~4g

Fat ~14g

The recipe

Octopus in vinegar

Mediterranean

5’ Preparation

30’ Cooking

4 Servings

Nutrition per serving

~500 kcal Calories

~65 g Protein

~4 g Carbohydrates

~14 g Fat

Υλικά

1 octopus (about 2 kg)
1 onion, quartered
2 garlic cloves
2–3 bay leaves
1 sprig oregano
1 star anise
4–5 allspice berries
10 white peppercorns
60 ml wine vinegar
60 ml white wine
60 ml olive oil
Sea salt flakes (for serving)

Octopus in vinegar

Preparation: 5’ Cooking: 30’ Servings: 4 Cuisine: Mediterranean

Nutrition per serving: Calories ~500 kcal · Protein ~65 g · Carbohydrates ~4 g · Fat ~14 g

Ingredients

1 octopus (about 2 kg)
1 onion, quartered
2 garlic cloves
2–3 bay leaves
1 sprig oregano
1 star anise
4–5 allspice berries
10 white peppercorns
60 ml wine vinegar
60 ml white wine
60 ml olive oil
Sea salt flakes (for serving)

Method

Clean the octopus by removing the beak, internal organs from the body sac, and the eyes. Rinse thoroughly.
Place the octopus in a pot along with the onion, garlic, bay leaves, star anise, allspice, oregano, and white peppercorns.
Add the wine vinegar and white wine and cook over medium heat with the lid on for about 15 minutes. Then add the olive oil and continue cooking for another 15 minutes, always covered.
Once the octopus is tender, cut it into pieces and serve, drizzling with a little extra vinegar, olive oil, oregano, and some of its cooking juices.
For tender octopus, cook it without adding water or salt so it cooks in its own natural juices, resulting in a softer texture and richer flavor.

Εκτέλεση

Clean the octopus by removing the beak, internal organs from the body sac, and the eyes. Rinse thoroughly.

Place the octopus in a pot along with the onion, garlic, bay leaves, star anise, allspice, oregano, and white peppercorns.

Add the wine vinegar and white wine and cook over medium heat with the lid on for about 15 minutes. Then add the olive oil and continue cooking for another 15 minutes, always covered.

Once the octopus is tender, cut it into pieces and serve, drizzling with a little extra vinegar, olive oil, oregano, and some of its cooking juices.

TIPS

For tender octopus, cook it without adding water or salt so it cooks in its own natural juices, resulting in a softer texture and richer flavor.