How to cook octopus
"If you've always wanted to cook octopus, a type of squid, yourself, then this might be the sign to finally give it a try. If you keep a few things in mind and follow this video tutorial, you'll not only end up with wonderfully tender octopus, you'll also have an aromatic broth left over to use in risottos, soups or Christian's Sicilian seafood stew. You can also replace the ingredients carrot, leek, celeriac and parsley 1:1 with a bunch of German soup greens."
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
knife, cutting board, pot (large, with lid), cooking spoon, slotted spoon
Nutrition per serving
Step 1/3
- 2 octopus
- 2 onion
- 4 cloves garlic
- 2 carrot
- 2 leek
- 1 celery root
- 20 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
- 6 tbsp olive oil
- 400 ml white wine
- 3 l water
- 2 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!
Enjoy your meal!