Cooked octopus - delicious and impressive.
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Prep Time 20 mins Cook Time 60 mins Rest Time 10 mins Total Time 1 hr 30 mins
Servings: 4 Calories: 789




To serve


  1. 1. Clean the octopus

    Rinse the octopus under cold water.

    Cut off the octopus body (that bulbous sac over the eyes) set aside.

    Remove the next part of the body -- the part with the eyes and discard, leaving just the tentacles.

    Flip the tentacles upside down and press the beak out of the opening at the center of the octopus. Discard the beak.

    If you are squeamish - ask your fishmonger to clean and prepare the octopus for you.
  2. 2. Cook

    Place the octopus body and tentacles in a large pan.

    Add the carrots, celery, onion, crushed garlic, parsley, wine, olive oil and wine corks.

    Cover the pot tightly with a lid and heat to boiling. Reduce heat to simmer and cook for 45 minutes to an hour, until octopus is firm but tender.

    Remove from heat. Place octopus on a platter and let cool.

Nutrition Facts

Servings 4

Keywords: octopus, seafood, cooked, boiled
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