Octopus with Sweet Tropea Onions
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 large octopus arms
  • 1 teaspoon (2g) black pepper corns
  • 2 bay leaves
  • 2 cloves garlic, skinned but left whole
  • 1 Tropea onion (or red onion)
  • 2 tablespoons extra virgin olive oil + more for serving
  • 2 tablespoons red wine vinegar
  • ½ teaspoon dried oregano
  • Salt
  • Black pepper
  • Italian flat leaf parsley
Instructions
  1. Bring a medium pot of water to boil. Lower the heat to a simmer, add the pepper corns, bay leaves, garlic and Octopus; cover with a lid. Cook for 35-45 minutes until the octopus is tender when pierced with a toothpick. Drain and set aside until cool.
  2. While the octopus is cooking, thinly slice the Tropea onions in rounds and put them in a medium bowl. Add the extra virgin olive oil, red wine vinegar, oregano, salt and black pepper. Chill until the octopus is done.
  3. When the octopus is ready and chilled to the touch, cut into thin slices like sashimi. Top with the Tropea onion mixture, another drizzle of extra virgin olive oil and season to taste with salt and black pepper if needed.
  4. Eat right away or chill in the refrigerator until ready to consume (eat within 1-2 days). A great recipe to prepare in advance.
Recipe by Italicana Kitchen at https://italicanakitchen.com/octopus-sweet-tropea-onions/