- serves 5 people
- preparation 30 minutes
- cooking 1 hour
- difficulty Easy level
Ingredients
- 2 garlic cloves
- 4 tbsp extra virgin olive oil
- 1 kg baby octopus, cleaned
- dash of white wine
- 1 lemon, juiced
- 100 g ground pepper
- 100 g chopped parsley
Wine match Falanghina del Sannio from Campi Flegrei, Campania, Italy
Instructions
Heat a large pot over high heat. Add the garlic and a tablespoon of olive oil. Fry for 1 minute. Add the octopus, a dash of white wine and a little water. Reduce heat to low and steam for one hour.
Allow the octopus to cool. Strain the octopus. Dress with the remaining olive oil, lemon juice, pepper and parsley.
Serve warm.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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