How to cook octopus

Based on 2 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

Difficulty

Easy 👌
120
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-1+
octopus
onion
2 cloves garlic
carrot
leek
½ celery root
10 g parsley
3 tbsp olive oil
200 ml white wine
1½ l water
bay leaf
sea salt
pepper
Metric
Imperial

Utensils

  • knife
  • cutting board
  • pot (large, with lid)
  • cooking spoon
  • slotted spoon

Nutrition per serving

Cal
1838
Protein
209 g
Fat
56 g
Carb
82 g
  • Step 1/3

    • octopus
    • onion
    • 2 cloves garlic
    • carrot
    • leek
    • ½ celery root
    • 10 g parsley
    • knife
    • cutting board

    Peel and roughly chop the onion and garlic. Roughly chop stock carrot, leek, and celeriac. Rinse octopus under cold running water.

  • Step 2/3

    • 3 tbsp olive oil
    • 200 ml white wine
    • 1½ l water
    • bay leaf
    • sea salt
    • pepper
    • pot (large, with lid)
    • cooking spoon

    Heat olive oil in a large pot and sauté the vegetables, onion and garlic for approx. 2 min. Deglaze with white wine and let simmer. Add water and bring to boil. Season with salt and pepper and add bay leaf and parsley. Reduce the heat to low. Once the broth is gently simmering. Add the octopus to the broth and cover with a lid. Let simmer for approx 1 ½ hrs.

  • Step 3/3

    • slotted spoon

    Remove the octopus from the broth with a slotted spoon and leave to cool briefly on a cutting board. Remove the beak by cutting around the tentacles, then discard it. Use the cooked octopus and stock for dishes like risotto and stews. Enjoy!