Italian-style octopus
Description
The dish is prepared without unnecessary complications. My good friend from Italy shared this octopus recipe with me. The first time I saw him cook octopus at my place, it was amazing. I was impressed by the taste of this dish, and I haven't tasted a better octopus dish so far. The meat was very tasty, juicy, and tender, and the sauce was simply exquisite. I'll tell you. The ready dish can be served at the table.
Instructions
- 1
Step 1
The octopus needs to be thoroughly washed. Then remove the eyes and beak. If there are any internal organs, turn the sac inside out and remove them as well.
- 2
Step 2
To make the octopus soft and tender, it must be thoroughly tenderized with a mallet.
- 3
Step 3
Place the octopus in the pot with its head facing down. Cut the washed tomatoes into small pieces and finely chop the chili pepper. Add them to the pot as well, along with olive oil and a garlic clove.
- 4
Step 4
Next, cover the pot with parchment paper and wrap it with string around the edges. Trim any excess paper at the edges to prevent fire. Cover with a lid and cook over low heat for about 40 minutes.
- 5
Step 5
Then remove the lid and take off the paper, but very carefully, as you can get burned by the steam.
- 6
Step 6
Leave the pot with the octopus over low heat and cook until the sauce thickens and turns a darker color. Serve the octopus with croutons, garnished with finely chopped parsley, either as an appetizer or as a sauce for a side dish.