Every summer you go far away and discover new wonderful landscapes. Sometimes you dive into the water and explore the aquatic world. Last vacation I was allowed to see octopuses several times and was thrilled by their movement. When I went to a small village bar in the evening to talk to the locals, a cook from the village told me his secret recipe for their preparation. I was more than surprised by the simplicity and preparation time at the same time. Pulpo for flexitarians. Get inspired by food for flexitarians!
Ingredients
1 Fresh and whole octopus
2 limes
1 bunch of parsley
Coarse grained salt
2 tablespoons fennel seeds
100 ml olive oil
Instructions
First we have to take care of the octopus. For this we take it out and remove all the innards. Then we wash it and put it in a freezer overnight.
The next day we defrost it again and massage the octopus with salt and fennel seeds. Meanwhile you can preheat the oven to 160 degrees Celsius. The freezer will make it even more tender.
Then put everything in a closed baking dish and put it in the oven for one hour (160 C - 60 min). Do not add any additional water, because it gives off enough water.
After the time in the oven we let the pulpo cool completely, wrap it in cling film and put it in the fridge overnight.
The following day we can start the preparation. We cut the pulpo into slices, season again and pour everything with olive oil and lime juice.
Resumé
This is once again a long-term project. It is by no means difficult, but the steps require some preparation. Apart from that, the dish is convincing in every aspect. On top of that, you can dress it beautifully and few of your friends had a plate like this in front of them. Worth a try!
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