Octopus from the pan

Ingredients for 2 servings:

• 1 octopus
• 3 tbsp extra virgin olive oil
• ½ tsp Italian seasoning
• 2 garlic cloves, grated
• 1 rosemary sprig(s)
• 2 pinches of black pepper, freshly ground
• n. B. Salt
• 10 g butter

Instructions

Working time approx. 10 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 2 minutes; Total time approx. 3 hours 12 minutes

Rinse the octopus under running water and then pat dry. Pull the head and tentacles out of the tube and then remove the chitinous shell. Then peel off the skin. Cut the tentacles off the head. Discard the skin, head, and chitinous shell. Cut the tentacles and tube into pieces. Make a marinade with oil, Italian seasoning, grated garlic cloves, and pepper, and let the pieces marinate with a sprig of rosemary for about 3 hours. Heat butter in a pan. Remove the rosemary sprig, season the octopus pieces with salt, and then add them to the hot pan. Fry, stirring constantly, for no longer than two minutes. Remove and serve with your desired side dish.