Octopus with Red Orange

The octopus with red orange is a dish that combines the delicate taste of the sea with the sweetness and acidity of the red orange, creating a tasty and aromatic contrast. Here’s how to prepare it:

Ingredients

• 1 octopus of about 1 kg,
• 3 red oranges,
• 2 bay leaves,
• 1 sprig of rosemary,
• 1 tuft of parsley,
• 2 cloves of garlic,
• 50 ml of white wine,
• Extra virgin olive oil,
• Salt and pepper to taste.

Preparation

1. Start by cleaning the octopus by removing the innards, eyes, and beak. Rinse under running water.
2. In a large pot, bring some water to a boil with the bay leaves and the sprig of rosemary.
3. Dip the octopus in the boiling water for a few seconds and then remove it. Repeat this operation three times to soften the tentacles.
4. Then let the octopus cook in the flavored water for about 45 minutes or until it is tender.
5. Meanwhile, zest one of the red oranges to obtain strips of peel and squeeze the juice of all three oranges.
6. In a pan, sauté the garlic in extra virgin olive oil, then add the white wine and let it evaporate.
7. Cut the octopus into pieces and add it to the pan, letting it color for a few minutes.
8. Pour in the orange juice and add the zest; let it cook over low heat for about 10 minutes, until the liquid has reduced and formed a light sauce.
9. Adjust the seasoning with salt and pepper, add the chopped parsley and mix well.
10. Serve the octopus warm or at room temperature, garnishing with fresh slices of red orange as decoration and additional side dish.

Curiosity

The octopus is a highly appreciated ingredient in Mediterranean cuisine, often present in recipes rich in flavor and history. Pairing the octopus with red orange enhances a classic of Mediterranean cuisine with a citrus note that goes well with the sweetness of the mollusk. Moreover, the red orange is typical of Sicily, so this dish can represent a wonderful gastronomic journey to Southern Italy.