Octopus in marinade
6 servings
180 minutes
Marinated octopus is a delicate dish of Japanese cuisine that embodies a balance of flavors and textures. In distant Japan, octopus has long been valued for its tender yet firm meat. This recipe uses a quick cooking method to preserve the tenderness of the seafood. The marinade of olive oil, wine vinegar, onion, and green pepper fills the octopus with freshness and a slight tanginess, while green peas add a sweet note. The dish is perfect as an appetizer, adorning the festive table or complementing everyday menus. It is enjoyed chilled, savoring the combination of soft seafood and zesty vinaigrette. This recipe is a true gastronomic symphony that conveys the traditions of Japanese cuisine through simplicity and sophistication.
1
Put a bay leaf in a pot of water, bring to a boil, place the octopus in the pot for 1 minute, and then immediately remove it. When the water boils again, put the octopus in the pot for another minute. Do this three times, and on the fourth time, let the octopus cook for 45 minutes.
- Octopus: 1 kg
2
While it boils, prepare the marinade: mix oil and vinegar in a bowl, add salt and pepper. Finely chop the onion, and cut the peeled pepper into cubes. Add the vegetables to the oil and vinegar mixture, stir, and set aside.
- Olive oil: 150 ml
- Wine vinegar: 1.5 tablespoon
- Onion: 1 head
- Green pepper: 1 piece
- Salt: to taste
- Ground black pepper: to taste
3
Drain the octopus and rinse it under cold water. Remove all dark spots from the skin and cut the meat into medium-sized pieces using kitchen scissors.
4
Place the octopus in a bowl, pour vinaigrette on top, and add peas. Cover the bowl and let it marinate in the fridge for 2 hours, stirring occasionally, before serving.
- Green peas: 250 g