Octopus ‘in jail’ recipe

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  • Yield: 4 Servings


  • 1½ pounds small octopus
  • 2 cloves garlic, minced
  • Chopped parsley
  • ½ cup white wine
  • 1 lemon juice
  • Olive oil
  • Salt and freshly ground pepper
How to Make It
  1. Clean the octopus well, removing the intestines, eyes, spout and ink sack. Separate the body from the tentacles, and cut into pieces.
  2. In a pot, warm 6 tablespoons of olive oil. Add the garlic and parsley and cook for about 2 minutes.
  3. Add the octopus, season with salt and pepper, and deglaze with the wine. Cover, and cook over low heat for about 40 minutes.
  4. Stir in some lemon juice and chopped parsley, and cook for another 5 minutes. Serve the octopus in the wine sauce.

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