Ah, yes another octopus recipe! And this one is even easier than the last. My mum would make this treat on certain no-meat-Fridays and serve it with another Croatian favourite, boiled potatoes. The boiled potatoes were definitely not my favourite thing to eat but the octopus when down a treat!
I’ve now cut out the side of potatoes but crusty bread is always a good option with this dish.
- One (1) medium octopus (around 800 grams), or larger
- One (1) small Spanish onion
- Extra virgin olive oil, personal preference
- Salt, to taste
- One teaspoon (1) of mild paprika
- Cleaning the octopus (always fun) Remove the stomach by cutting around the hole at the base of the octopus and pushing the stomach out. Cut slits around the eye sockets and with your fingers pull out the eye and all the liquid behind the eye. Cut off the top bulbous part of the head and cut one slit and lay it out flat
- Wash all the pieces under cold running water.
- Take a mallet and bash all the large parts of the tentacles and head piece (with the flat side of the mallet). The outer skin will tear and that’s ok. Run your fingers firmly along each tentacle and make sure that all the muscles are broken. When you hold out the tentacle skirt piece up all the legs should hang reasonably straight and not be coiled.
- Fill a large pot fill with water (no salt needed), turn on high and put the octopus in. When it starts to boil, turn it to a low heat and boil for 70 minutes.
- Cut up onion into slices.
- Once the octopus is cooked, drain water and let the pieces slightly cool. Once cool enough to touch cut into bite size pieces and arrange with onion.
- Drizzle oil over the top. Sprinkle with a pinch of salt and the paprika.
- Serve warm or at room temperature with crusty bread or boiled potatoes.
Let me know if you tried it and how it went!
Dobar Tek! Zivjeli! (Bon Appétit! Cheers and let’s live!)