Octopus with olive sauce

Of all the seafood out there, the octopus is probably my favourite. It’s quite simple to prepare and it’s so delicious! It is such a disappointment when you order it in a restaurant and you can almost taste its loveliness but then it turns out to be rubbery… The trick is not to rush: let it cook long and slow and you’ll be guaranteed a wonderful softness. As you’ll notice, I don’t use any water in this recipe. The juices from the octopus itself will steam-cook it to perfection. Even though it’s already good without any sauce, the combination with olives is a match made in heaven. It’s a perfect starter or a snack with some good white wine. Enjoy!

Ingredients

Difficulty 
For 2-3 persons

  • 1 octopus, weighing 500 gr
  • 1 bay leaf
  • 2 garlic cloves
  • 5 black peppercorns
  • 5 sichuan peppercorns
  • 2 teaspoon capers

Olive mayonnaise

  • 1 egg
  • 1 teaspoon mustard
  • 1 teaspoon lime juice
  • 1/2 teaspoon salt
  • 150 ml sun flower oil
  • 100 ml olive oil
  • 15 black kalamata olives, deseeded

Directions

  1. Place the octopus along with the bay leaf, garlic (peeled and halved) and peppercorns in a deep pan without any water. Cover and let gently cook on low heat about 2 hours, until the octopus is nice and soft.
  2. Cut the tentacles from the body of the octopus and discard the rest. Cut the tentacles into 2-3 cm pieces.
  3. For the mayonnaise, put the egg, mosterd, garlic and lemon juice in a small container and pour the oils on top.
  4. Push a handheld blender all the way down, start mixing and pulling the blender very slowly up.
  5. Add the olives and blend again.
  6. Serve the cooled octopus with the sauce.
  7. If the octopus has been in the fridge, make sure to take it out about an hour before serving so that it softens.

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