Spanish Marinated Octopus
Pulpo Marinado
Equipment
- platter
- mixing bowl
- Kitchen sink (for tenderizing)
Ingrediënten
- 1½ pounds small octopus cleaned
Cooking Liquid:
- 12 cups water
- 1 bay leaf
- ½ medium onion peeled
- 4 peppercorns
- 2 sprigs parsley
- Salt
Dressing:
- ½ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon finely chopped onion
- 1 garlic clove finely chopped
- 1 tablespoon finely chopped fresh flat-leaf parsley
- Salt
- Freshly ground black pepper
Instructies
- Before cooking the octopus, tenderize it by throwing it with force into the kitchen sink, repeating at least 10 times.
- Prepare the cooking liquid: In a large pot, bring the water to a boil over high heat.
- Submerge the octopus in the water, then remove it immediately.
- Repeat this process 2 more times and transfer the octopus to a platter.
- Add the bay leaf, onion, peppercorns, parsley, and salt to the pot and bring it to a boil again over high heat.
- Return the octopus to the pot, reduce the heat to low, cover, and simmer until tender, for about 1¾ to 3 hours, depending on the size of the octopus.
- Drain the octopus, discard the bay leaf, and let it cool.
- Scrape off any loose skin.
- Cut the body and tentacles into bite-size pieces.
- Prepare the dressing: In a medium bowl, combine all the dressing ingredients.
- Add the octopus to the dressing and let it marinate overnight in the refrigerator.
- Serve the marinated octopus cold or at room temperature.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this Spanish Marinated Octopus with a crisp and acidic Spanish white wine such as Albariño or Verdejo. These wines will complement the flavors of the dish and refresh the palate.Nutritional Information
Calories: 250 kcal | Carbohydrates: 3 g | Protein: 20 g | Fat: 18 g | Fiber: 1 g | Sugar: 1 g
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