Octopus with onion
Ingredients for 4 people
1 kg octopus • 500 g onion • 6 tbsp olive oil • 1 dl water • 1 tbsp salt
1. The previous day, clean the octopus, remove ink and freeze the octopus. The next day, defreeze and cut it, separate head and tentacles.
2. Heat a clay pot and cook the octopus for 30 minutes with no liquid so it can expel its own water. Leave it to cool down.
3. Peel the onion and cut it in julienne. Cut the octopus tentacles in 2 cm slices and the rest in bigger pieces.
4. Fry the octopus in a casserole in oil for 10 minutes on a high light, add the onion, mix and cook for 10 more minutes.
Add water and after bringing it to the boil, turn the heat down and simmer gently for 1 hour. Salt and bring to the boil before serving.
We recommend freezing the octopus and the cuttlefish so they are more tender and do not need to be beaten. Some recommend cooking it first in water with some bay leaves and leaving it to cool down in the same water, rather than of cooking it with no liquid.
See all Menorcan recipes.