Parboiled Octopus
- Total Time
- 1 hour 15 minutes
- Rating
- Notes
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Ingredients
Yield:About 14 ounces cooked octopus
- 1pound cleaned fresh or frozen raw octopus
- 1cup white vinegar
- 1teaspoon whole black peppercorns
- 2stalks celery, with leaves
- 1small onion, quartered
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
116 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 17 grams protein; 279 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Put the octopus in a deep saucepan with vinegar, peppercorns, celery and onion. Cover with cold water. If possible, toss in two or three corks from wine bottles; they are supposed to help tenderize octopus.
- Step 2
Bring to a simmer, and cook uncovered for an hour. Drain the octopus and transfer it to a bowl of ice water. Allow it to cool completely; then dry it before using in another recipe.
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