Rosemary Octopus

Rosemary Octopus is a delicious dish that combines the flavors of the sea with those of the land. Here is the recipe:

Ingredients

• 1 medium-sized octopus, already cleaned
• 2 sprigs of fresh rosemary
• 2 cloves of garlic
• 200 g of potatoes
• Extra virgin olive oil
• Salt and pepper to taste
• Lemon slices for serving

Preparation

1. Start by bringing a large pot of salted water to a boil with a clove of garlic and a sprig of rosemary.
2. Dip the octopus into the boiling water for a moment and then lift it out. Repeat this process three times. This helps to keep the tentacles curled.
3. After the last dip, leave the octopus in the water and cook it over medium heat for about 40 minutes or until it is tender. Use a toothpick to check the doneness.
4. Meanwhile, cook the potatoes in salted water until soft.
5. Once cooked, remove the octopus from the water and allow it to cool slightly.
6. Cut the tentacles and body into pieces of desired size.
7. In a large pan, heat a drizzle of oil with the remaining rosemary and the crushed garlic clove, then add the octopus pieces and sauté them to brown on all sides, for about 5 minutes.
8. Slice the potatoes and place them on the serving dish, then lay the roasted octopus on top of the potatoes.
9. Season with salt, pepper, and a drizzle of extra virgin olive oil, then garnish with lemon slices.

Serve the Rosemary Octopus warm, accompanied by a fresh green salad if desired.

Curiosity

The octopus is a versatile ingredient in Mediterranean cuisine, and the technique of dipping and lifting it in boiling water is one of the traditional methods to ensure that the meat remains tender and tasty after cooking. Rosemary adds an aromatic note that pairs well with the sea flavor of the octopus.