Octopus with fried lettuce garnish
2 servings
25 minutes
Octopus with a garnish of sautéed lettuce is a refined dish of Mediterranean cuisine that combines rich sea aromas and the crisp freshness of vegetables. This recipe originates from the traditions of coastal regions in Italy and France, where fresh seafood has always held a central place in gastronomy. The octopus is prepared using a technique that preserves its tenderness, while dry red wine adds depth to the flavor. The garnish of lettuce, lightly sautéed with garlic and olive oil, provides balance to the dish: the warm, caramelized notes of the vegetables contrast with the firm tentacles of the sea delicacy. This dish is perfect for elegant dinners, highlighting the sophistication of Mediterranean cuisine and its ability to create unforgettable taste experiences.
1
Then, roughly chop the celery, thyme, carrot, shallot, and garlic (the garlic can be crushed with the palm or the flat side of a knife instead of chopping), and add everything to the wok, where we sauté with a little olive oil over medium heat. You can just add the whole sprig of thyme. It's very important to sauté the vegetables well — that's the secret of the recipe. After three to four minutes, you can move on to the octopus.
- Celery: 1 bunch
- Fresh thyme: 2 stems
- Carrot: 2 pieces
- Shallots: 3 pieces
- Garlic: 1 head
- Olive oil: 3 tablespoons
2
We season with salt and pepper and send the salt to the cupboard: there's no need to salt the octopuses themselves. They already have enough salt. It's time to place the bodies in the wok. We fry for 1-2 minutes, pour in a glass of dry red wine, cover with a lid, and let it sit for 15-20 minutes. The time depends on the size of the body. For medium octopuses, 15 minutes is enough.
- Red dry wine: 300 ml
3
Now let's prepare the garnish. We'll tear off the top leaves of the lettuce and cut the core in half. In a pan, we'll heat olive oil with a crushed clove of garlic and place the lettuce halves cut side down for one to two minutes, no more. It's important that the leaves retain their crispy texture and soften.
- Lettuce: 2 pieces
- Garlic: 1 head
- Olive oil: 3 tablespoons
4
We place the octopus and sautéed lettuce on a plate, topped with a bit of olive oil, crushed garlic, and the juice that came out during the frying of the octopus.
- Octopus: 2 pieces
- Lettuce: 2 pieces
- Olive oil: 3 tablespoons
- Garlic: 1 head
5
After cleaning and washing the root vegetables, celery, and thyme, let's move on to the octopuses. We'll remove the 'beak', eyes, and rinse the bodies in cold water. Now, let's tenderize them a bit. I do this by rubbing the bodies with daikon, as if rolling out each tentacle — this technique was taught to me by chef William Lamberti from 'Azbuka Vkusa'.
- Octopus: 2 pieces
- Celery: 1 bunch
- Fresh thyme: 2 stems