John Myers
Spicy Octopus
The perfect spicy octopus recipe with a picture and simple step-by-step instructions.
Squid with chilli
- 2 Servings Squid arms (octopus)
- 1 shot Balsamic vinegar
- 1 Glass Dry white wine (optional)
- 1 teaspoon Salt
- 1 pinch Espelette Chilli (or similar)
- 1 stem Parsley
- Octopus is a delicacy with 8 arms – as the name suggests. As a small starter, however, one of the tentacles per person is sufficient.
- Cut off the arms from the torso (one per person) and boil about 50-60 in salted water. A dash of balsamic vinegar in the water and / or a glass of dry white wine (it’s a matter of taste).
- The octopus is “done” when the meat is soft and the skin is beginning to peel off.
- At this moment, fish the tentacles out of the boiling broth. Skin cold, chill and overcooled. (Peeling off the limp skin greatly reduces the size of the arms.)
- Cut the cleaned arms into slices, pour generous amounts of olive oil over them, top with Espelette Chilli and grill briefly (or simply put in the hot oven).
- Serve lukewarm with parsley, chilli and lemon (if you can’t leave it, add garlic (before grilling) – the octopus should retain its own taste, however).
- Add a glass of dry white riocha, the one in which the octopus has already made acquaintance for an hour – done: you think of your last vacation in the south even in icy temperatures 🙂
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