Parboiled Octopus


  • 1 pound cleaned fresh or frozen raw octopus
  • 1 cup white vinegar
  • 1 teaspoon whole black peppercorns
  • 2 stalks celery, with leaves
  • 1 small onion, quartered
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      226 calories; 2 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 34 grams protein; 108 milligrams cholesterol; 539 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

About 14 ounces cooked octopus


  1. Put the octopus in a deep saucepan with vinegar, peppercorns, celery and onion. Cover with cold water. If possible, toss in two or three corks from wine bottles; they are supposed to help tenderize octopus.
  2. Bring to a simmer, and cook uncovered for an hour. Drain the octopus and transfer it to a bowl of ice water. Allow it to cool completely; then dry it before using in another recipe.

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