Octopus Recipe: Basque Cuisine

Ingredients:

• 1 large octopus (preferably fresh)
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 bay leaves
• 1/2 cup olive oil
• 1/2 cup dry white wine
• salt to taste

Instructions:

1. Start by scrubbing and cleaning the octopus. If you’re using a frozen octopus, place it in the refrigerator to thaw overnight.
2. Next, bring a large pot of salted water to a boil over high heat. Add the onion, garlic, and bay leaves. Lower the octopus into the pot by the head, holding the tentacles. It’s important to do this for a few seconds at a time before completely submerging it into the water. This will help preserve the flavor of the octopus.
3. Cover the pot and lower the heat to a simmer. Cook for 45 to 60 minutes or until the octopus is tender. To test it, poke it with a fork. If it easily slides in, it’s ready. Once it’s cooked, remove the octopus from the pot and place it on a plate to cool down. Once it has cooled, cut the octopus into bite-sized pieces.
4. In a pan, heat the olive oil over medium heat. Add the octopus, wine, and salt. Cook for an additional 5 to 10 minutes or until the octopus has soaked up most of the wine. Serve hot.

Verdict:

Basque cuisine is famous for its seafood dishes and this octopus recipe is no exception. The tender and succulent octopus is flavored perfectly with the garlic, onion, bay leaves, and white wine. The dish is a perfect mix of salty, savory, and slightly tangy. It’s a great dish for seafood lovers who are looking for something different.

Serving Suggestions:

This dish is a great starter or light main course. You can serve it with a side salad or with roasted vegetables. To add more depth of flavor, you can drizzle some lemon juice or balsamic vinegar on top. Enjoy!