Marinated Octopus

Ingredients

• 4 pounds octopus
• 2 fresh bay leaves
• ½ cup olive oil
• 6 tablespoons fresh lemon juice, and 2 tablespoons extra if using gelatin
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped salted capers, plus extra for sprinkling
• Salt and pepper
• 1 envelope unflavored gelatin
• Sprigs fresh oregano
• ½ cup black olives
• ½ cup sun-dried tomatoes in oil

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    456 calories; 23 grams fat; 3 grams saturated fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 48 grams protein; 145 milligrams cholesterol; 868 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 6 servings

Preparation

1. Wash the octopus inside and out in cold water and place in a large kettle. Add the bay leaves and 1 tablespoon salt and cover with cold water. Heat to boiling over medium-high flame. Simmer over medium heat until the thick part of a tentacle can easily be sliced, about 40 minutes. Remove the pan from the heat and cool the octopus in the water for 1 hour.
2. While the octopus cools, prepare the marinade: combine the olive oil, 6 tablespoons lemon juice, parsley, chopped capers, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl. Whisk until creamy and set aside.
3. Lift the octopus into a colander in a sink and rinse each tentacle under cold water while rubbing off the skin and suckers. Cut off the tentacles and reserve; turn the body inside out and rinse well.
4. Dissolve the gelatin in 1/2 cup boiling water and stir in 2 tablespoons lemon juice. Stir in 1/2 cup cold water. Place the tentacles of one octopus in a rectangular terrine and pour the gelatin mixture over it. Refrigerate until set, about an hour.
5. Slice the remaining tentacles and bodies into bite-size pieces and place them in the bowl of marinade. Toss to coat. Taste and adjust seasoning if necessary.
6. To serve, invert molded tentacles onto a platter and slice. Arrange the bowl of marinated octopus alongside, garnish with the oregano and extra capers. Serve with olives and sun-dried tomatoes.

3 hours 15 minutes