Octopus and sautéed spinach
4
Medium
15 minutes, plus cooling time
40–60 minutes“Octopus is one of the most cherished ingredients in Mediterranean cuisine, renowned for its unique taste and versatility. However, achieving tender, flavourful octopus requires careful cooking; overcooking can make it rubbery, while undercooking leaves it tough. The secret lies in proper boiling and respecting a few crucial tips.”
Ingredients
Method
- 1 kg whole octopus, cleaned
- 2 litres water
- 1–2 T coarse sea salt
- 1 bay leaf (optional)
- 2 garlic cloves, crushed
- 200 g fresh spinach
- 4 T extra virgin olive oil
- salt, to taste
- 1 lemon, juiced
- fresh parsley, chopped, to taste
- black pepper, to taste
- ¾ cup good-quality mayonnaise
- ½ t paprika
- taralli (or toasted bread), for serving
Method
Ingredients
1. Dip the octopus’s tentacles into boiling water holding it by the head, moving it up and down 3–4 times to curl and soften the tentacles.
2. Bring the water salt, bay leaf and garlic to a boil in a large saucepan. Immerse the octopus in the water. Cook for approximately 40 minutes per kilogram, checking for tenderness by piercing a tentacle with a fork. It should be tender and easily pierced.
3. Turn off the heat and let the octopus cool in the cooking water to help it stay tender and flavourful.
4. Wash the spinach and dry it well. Heat 3 T olive oil in a large skillet over a medium heat. Add the spinach and cook, stirring frequently, until wilted and tender, about 3–5 minutes. Season with salt.
5. Once cooled, cut the octopus into bite-sized pieces. Toss with the lemon juice, remaining olive oil, parsley, salt and pepper. 6 Plate the spinach and arrange the octopus on top. Mix the paprika with the mayonnaise and serve with taralli or bread
Find more seafoof recipes here
Photographer: Toby Murphy
Production: Khanya Mzongwana
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