Basic Recipe Pulpo / Octopus

Garlic cloves remove the peel, cut into slices, shallots remove the peel, cut into slices, lemon zest cut into thick strips, sage, thyme, rosemary, chili pepper, olive oil: all this in the saucepan. Sauté the garlic and shallots with a small pinch of sea salt until translucent.

Rinse the octopus and put it on: Head up. Put the lid on and heat gently.

As soon as it simmers, turn it down a little, after a pause turn it up repeatedly and so on The octopus should not get too hot and should only simmer gently on low heat. When the octopus tries to open the lid with its head, turn the octopus (simmering changes the shape of the body and if the pot is too small#…).

With patience, simmer gently on low heat and remove from the stove repeatedly.

Cooking time about 40-50 min.

This way you will get a buttery soft octopus (if it was too firm, it was cooked too hot or maybe not long enough).

To serve: place 1 arm, 1 piece cut into small pieces on the plate, pour a little bit of the delicious broth over it and drizzle with a little bit of juice of a lemon and fine olive oil. Cut the pieces into small pieces and serve.

Serve with white bread.

This basic recipe can be used to make various dishes: – Pulpo salad: peel off the skin, remove the suckers, cut into pieces with a little olive oil,

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