I have been having fish almost every day recently.. mackerel, cod, clams..and now octopus!
Today I found some gorgeous looking octopus at my local street market and this time I got my mum to prepare it. She has been cooking octopus for at least 40 years so she knows a thing or two about it.
If you are on a diet this will be perfectly suitable as it is so light, delicious and satisfying. It is a simple and straightforward dish to prepare but for really good results you need to follow some basic rules.
There are so many tips and miths on how to cook octopus, some people add a cork in the cooking water which is meant to make its meat more tender. To my experience what is really important is after you have cooked the fish let it cool down to room temperature in its own cooking liquid.
Today I am following mamma's recipe..and I promise you her food always tastes amazing!
If you have never cleaned octopus before, ask your fishmongers to do it for you and your prep time will be reduced to a minimum.
- Prep Time : 20 minutes
- Cook Time : 35 minutes
Clean the octopus: make an incision at the base of the head, turn it inside out and remove all the insides, also remove the beak and the eyes.
Rinse well and put it in a colander.
Cut it into small pieces, add the halved cherry tomatoes, the olives, the chopped parsley and a good drizzle of olive oil. Mix well.
Enjoy with rustic bread