Caribbean Stewed Octopus recipe
All Recipes Seafood Shellfish Octopus and Squid
Ingredients
- ¼ cup butter, divided 1 tablespoon olive oil 1 small yellow onion, diced 1 (1 pound) piece octopus, beak and eyes removed, or more to taste 1 teaspoon sea salt 1 cup crushed ice 2 tablespoons minced fresh ginger root 2 large cloves garlic, minced ½ (750 milliliter) bottle dry white wine (such as Pinot Grigio)
Nutrition Info
- 366.3 caloriescarbohydrate: 9.3 gcholesterol: 115.5 mgfat: 16.8 gfiber: 0.4 gprotein: 27 gsaturatedFat: 8.2 gservingSize: -sodium: 856.8 mgsugar: 1.7 gtransFat: : -unsaturatedFat: : -
Directions Caribbean Stewed Octopus
Directions
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Heat 1 tablespoon butter and oil in a skillet over medium heat, stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low. Continue cooking, stirring frequently, until onion is very tender and dark brown, about 30 minutes more.
Rinse octopus. Place on a flat work surface and cut tentacles into thirds. Chop the head into bite-sized pieces. Place octopus pieces in a gallon-sized resealable plastic bag. Mix in salt and add crushed ice. Seal the bag and place into a larger grocery bag. Pound the octopus with the smooth side of a meat mallet until as tender as possible. Remove octopus from the bag and let drain in a colander.
Stir ginger and garlic into the skillet with the onion, cook until fragrant, 1 to 2 minutes. Pour in wine and the remaining 3 tablespoons butter. Increase heat and bring to a boil. Add octopus, reduce heat to a simmer. Cover and cook, stirring every 10 minutes, until flavors meld, about 1 hour. Uncover and continue simmering until sauce is thickened to your liking and octopus is tender, about 1 hour more.