Preparation Time: 20 minutes / Cooking Time: 45 minutes / Serves 4-6
Ingredients
- 1kg uncooked octopus
- 2-3L water
- 50-100g salt
- 1 lemon, cut in half
- 1 cup fresh parsley, finely chopped
- 1 red chilli, finely diced
- 1 tsp (5g) fresh oregano, finely chopped
- 1 shallot, finely diced
- 2 garlic cloves, finely diced
- 2 tbsp (20ml) red wine vinegar
- 3 tbsp (60ml) olive oil
Method
- Place the water in a saucepan and add enough salt so that it is rather salty and tastes like the sea.
- Place the octopus and lemon into the saucepan and put a small heatproof plate on top to keep the octopus submerged.
- Simmer the octopus for 45 minutes.
- While the octopus is cooking, mix together the parsley, chilli, oregano, shallot, garlic, red wine vinegar and olive oil to form the chimichurri.
- Remove from the heat and discard the water.
- Run the octopus under cold water, rubbing lightly to remove the skin and excess salt.
- Cut the octopus into 4-5cm thick slices and drizzle with a few tablespoons of the chimichurri (you won’t need it all)
- Serve immediately.
Notes
You will end up making more chimichurri than you will need, this is because proportionally it’s a pain making a smaller portion. With the excess, I would recommend using it on steak, chicken or a dressing for a salad.