Braised Baby Octopus with Rocket and Pear Salad
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Italian
Braised Baby Octopus with Rocket and Pear Salad
Description
This preparation of baby octopus involves gently cooking the octopus pieces in olive oil with garlic until fragrant and slightly browned. Adding white wine and parsley, the octopus is then braised over low heat, allowing the meat to become tender without added salt early in the process to prevent toughness or excess saltiness. Stirring every 20 minutes ensures even cooking and prevents sticking.
The accompanying salad combines fresh rocket leaves with slices of pear treated in lemon juice and olive oil to prevent browning and add flavor. The contrasting textures between soft, tender octopus and crisp, juicy pear create a fresh balance on the plate. The dish is complemented by crusty French baguette slices, offering a neutral vehicle for the flavorful components.
The dressing uses extra virgin olive oil and balsamic vinegar, seasoned with sea salt flakes and freshly ground black pepper, bringing brightness and acidity to the salad. This dish works well served as a light main course or an appetizer for multiple people.
Ingredients
- 1.5 kilograms baby octopus
- 6 clove garlic
- 1 parsley flat leaf; continental, bunch
- 1 pear
- arugula aka rocket, enough for 4 people, leaves
- 1 baguette French
- white wine
- extra virgin olive oil
- balsamic vinegar
- sea salt flakes
- black pepper in grinder
Instructions
Octopus:
- Peel the garlic cloves and cut each in half lengthwise top to bottom.
- Rinse the octopus and drain very well.
- Pick the leaves of parsley and chop roughly.
- Place a medium-large thick-based pot on medium-high heat and add olive oil until the base is covered liberally.
- Cook the garlic until the edges just start to go brown, turn the heat right up, add the octopus, and cracked pepper and stir well. (Octopus can be salty when cooked so do not add any salt at this stage).
- Once the octopus is heated through and is cooking away (about 2 minutes), add a good splash of white wine (the octopus should be half covered in liquid), reduce the heat to low, add a handful of parsley, stir and cover.
- Stir the octopus every 20 minutes to ensure even cooking.
Salad:
- Cut the sides of the pear off cutting around the core and then slice those lengthwise.
- Place the slices of pear in a little lemon juice and olive oil.
- Once the octopus is cooked, toss the pear slices with the roquette leaves and a little balsamic and extra virgin.
Serving:
- After having cooked for about 1 hr, take out one octopus and taste for tenderness (should be very tender, it could need up to another half an hour depending on the octopus), also check for seasoning at this point.
- Once the desired tenderness is reached, strain the octopus, saving the cooking broth.
- Toss the octopus in a fresh bowl with some fresh parsley, lemon juice, a whisper of olive oil and a touch of the cooking broth.
- Serve communally from the bowl, or plate up next to roquette and pear salad.
- A bit of crusty French bread and a nice Sauvignon Blanc should be the only other things you need.
Notes
User Reviews
Overall Rating
4.9
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