Ingredients
- 1 small octopus, 1 to 1 1/2 pounds
- 5 to 6 tablespoons olive oil
- 3 cloves garlic
- ¼ cup wine vinegar
- ½ teaspoon salt, if desired
- ½ teaspoon pepper
- Several sprigs of parsley
- Dash Tabasco sauce (optional)
- Bibb lettuce
4 servings
Preparation
- Have octopus cleaned at fish store. Soak for 1 hour. Rinse with fresh water.
- In large pot, brown garlic in olive oil and add octopus, 1/8 cup vinegar, salt and pepper. Simmer, covered, 45 minutes, being careful to add water if liquid evaporates. Pot should have about 1/4 inch of liquid.
- Add remaining wine vinegar and parsley and cook 30 minutes more. Octopus is done when fork-tender. Add more salt and pepper if needed, and Tabasco.
- Remove octopus and reduce liquid in pan by rapid boiling for 10 minutes.
- To serve, slice tentacles in bite-size pieces, arrange on a bed of lettuce and cover with gravy from pan. Can be served with rice.
Dining and Cooking