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Octopus Wrap

17/11/2023

Octopus wraps can be a unique, original, and delicious single dish. Here’s how to prepare them, but first I propose a note of Italian flair: even though not typically Italian, we can make the wrap more Mediterranean by adding ingredients such as cherry tomatoes, arugula, or olives.

Ingredients

  • 300 g of cleaned octopus
  • 4 flour wraps (tortillas)
  • 2 tablespoons of extra virgin olive oil
  • 1 clove of garlic
  • 100 g of cherry tomatoes
  • 1 bunch of arugula
  • Pitted black olives (optional)
  • Salt and pepper to taste
  • 1 lemon (for garnish)
  • Yogurt sauce or mayonnaise (optional)

Preparation

  1. Start by cooking the octopus. If you have a whole one, dip it three times in boiling water to curl the tentacles and then let it cook for about 40 minutes or until it becomes tender.
  2. Once cooked, cut the octopus into pieces and sauté in a pan with a drizzle of extra virgin olive oil and a crushed garlic clove. Sauté for a few minutes to brown and season with salt and pepper.
  3. Cut the cherry tomatoes in half, and if you like, roughly chop some black olives.
  4. Warm the flour wraps in a pan to make them softer and more pliable.
  5. On the surface of each wrap, lay down a bed of arugula, then add the warm octopus pieces, distribute the tomatoes and olives.
  6. At this point, you can sprinkle some fresh lemon juice over the filling for a touch of freshness.
  7. If you like, add a yogurt-based sauce or mayonnaise for creaminess.
  8. Carefully roll up the wraps, tucking the edges inward to prevent any leakage.
  9. Serve the octopus wraps immediately, possibly cut in half.

As a variation, you could grill the octopus instead of sautéing for a smokier flavor. Another Italian touch might be to add a bit of Genovese pesto spread on the wrap before adding the other ingredients. Enjoy your meal!

Curiosity

The octopus is a very versatile ingredient in the kitchen, appreciated for its tender meat when well cooked. It is the star of many typical recipes in the coastal regions of Italy, such as the famous ‘polpo alla luciana’ from Naples or the octopus salad, a classic summer appetizer.

Octopus Wrap