@snezfood: Tender octopus with lemon and olive oil. Gentle simmering and a real tenderness check beat rubbery tentacles every time. For 1 kg cleaned raw octopus; 2 main portions or 3 smaller servings. Fully thaw frozen octopus in the refrigerator. Prep: 10–15 min. Simmer: roughly 45–60 min or longer until tender. Rest: 10 min. Ingredients: 1 kg cleaned octopus, beak, eyes and organs already removed; about 1.5–2 L water, enough to cover, more if needed; 1 tsp fine salt, about 5 g, then adjust; 1/2 medium onion; 1 bay leaf; 2 tbsp / 30 ml olive oil; 1 tbsp / 15 ml lemon juice; 1 small finely minced garlic clove; 1 tbsp chopped parsley; a pinch of black pepper. Method: 1. Use a cleaned, fully thawed ordinary octopus; a fishmonger-prepared portion makes this easier. 2. Bring water, salt, onion and bay to a boil. Lower in the octopus and immediately reduce to a very gentle simmer, keeping it covered with water. 3. Cook roughly 45–60 min. Test the thickest tentacle with a knife or skewer: it must slide in easily. If resistant, keep simmering and retest. Size and condition change cooking time; avoid violent boiling. 4. Turn off heat and rest in the broth for 10 min. Lift and drain well. 5. Slice tentacles into about 2 cm pieces and the mantle into bite-size strips. 6. Mix oil, lemon, garlic, parsley and pepper. Dress the warm octopus, fold gently and adjust salt to taste. Serve immediately. Save the 1 kg recipe: gentle heat and a tenderness test matter more than a timer. #octopus #seafood #easyrecipe #food

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Friday 16 October 2026 11:00:00 GMT