Скачать или смотреть How to Cook a Perfect Octopus👇 Step by Step Guide and Full Recipe below 👇

Garlic Herb Sautéed Octopus 👇 Recipe is below 👇

Poem for the start:
✨ From ocean’s depths to your skillet bright,
A dish of wonder, a pure delight.
Tender legs kissed by garlic’s embrace,
On a bed of greens, it finds its place. ✨

“Cooking an octopus is like trying to assemble furniture without instructions—confusing at first, but totally worth it once you figure it out. Dip the legs three times in boiling water (because apparently, octopus likes a dramatic entrance), simmer it low and slow like it’s the star of a slow-burn romance, and don’t forget to dry it before sautéing—nobody likes a soggy finish.”

Ingredients:
• 1 medium octopus (about 2-3 lbs)
• 1 dry bay leaf
• 1/2 tbsp salt
• 1/2 tsp whole black pepper
• 1/2 tbsp white wine vinegar
• 4 garlic cloves (divided)
• 5 tbsp olive oil
• 1 tbsp dry parsley
• Salt and pepper to taste
• Fresh arugula for garnish

Instructions:
Step 1: Clean and Prep the Octopus
1. Rinse: Rinse the octopus thoroughly under cold water.
2. Remove the Beak: Flip the octopus over, locate the hard, beak-like mouth at the center of the tentacles, and push it out with your fingers or a knife.
3. Check for Ink Sac: If the octopus hasn’t been cleaned, remove the ink sac and internal organs from the head by cutting it open and rinsing inside.
4. Dry: Pat the octopus dry with paper towels.

Step 2: Boil the Octopus
1. In a large pot, bring water to a boil with the bay leaf, salt, whole black pepper, vinegar, and 3 garlic cloves (smashed).
2. Before fully submerging the octopus, dip its legs into the boiling water 3 times.
• Why: This causes the tentacles to curl beautifully, giving it a visually appealing presentation.
3. Fully submerge the octopus and reduce the heat to very low. Simmer for 60 minutes.
4. After 50 minutes, check tenderness by piercing the thickest part of a tentacle with a fork. It should slide in and out easily.

Step 3: Prepare and Sauté the Octopus
1. Remove and Cut: Remove the octopus from the water, pat it dry, and cut the legs from the body. Leave them whole or slice into smaller pieces.
2. Make the Marinade: In a bowl, mix olive oil, salt, pepper, dry parsley, and 1 minced garlic clove. Add the octopus and coat well.
3. Sauté: Heat a skillet over low-medium heat. Add the octopus with the marinade and sauté for 2-4 minutes, turning and moving constantly for even browning.

Step 4: Serve
1. Place a handful of fresh arugula on a serving plate.
2. Arrange the sautéed octopus on top of the arugula.
3. Drizzle with any remaining marinade from the skillet for extra flavor.
Benefits:
• Octopus is high in lean protein, iron, and vitamin B12.

#simplerecipes #seafoodrecipes #healthyeating #wholefoodrecipes

Please consider your dietary needs and allergies when trying these recipes. For specific concerns, consult a professional.