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Braised Octopus with Slow Cooked Olive Oil Onions recipe

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Braised Octopus with Slow Cooked Olive Oil Onions recipe

Braised octopus is a typical and much-loved dish in Spain. This recipe is extremely simple, let the octopus do most of the work in flavoring this recipe, it’s strong flavor needs little help to truly be appreciated. However, with Olive Oils from Spain, we will caramelize onions and garlic cloves to add even more taste and splendor to this already amazing food. Follow this simple and tasty recipe for an exciting and traditional Spanish meal that can be made in only ten minutes!

Preparation: 

  1. Place a medium wide pot on a medium heat, add the Extra Virgin Olive Oil from Spain, then add the garlic and cook tilting the pan on top of the fire to roast it even, 2 minutes or until it begins to brown.
  2. Add quick and in this order, octopus (cut about ¼ inch thick), onions, chilies and sofrito, stir well.
  3. Add bay leaf, stir well and cook slowly for 1 minute, add fish stock mix well.
  4. Season and sprinkle the parsley, turn the heat off and mix well. Let rest and serve at room temperature.

Braised octopus with slow cooked olive oil onions 2

Source: Daniel Olivella, as presented at the 2016 World of Healthy Flavors Conference. Published with permission of the author. All rights reserved.
60 min
Easy
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Ingredients

  • ½ cup Extra virgin olive oil from Spain
  • 12 Garlic cloves, peeled
  • 12 oz. Octopus legs already cooked
  • 4 oz. Onions, caramelized
  • 4 ea. Red chilies
  • 4 Tbsp. Sofrito
  • 4 ea. Bay leaf
  • 4 Tbsp. Fish stock
  • Salt as needed
  • Ground black pepper as needed
  • 2 Tbsp. Parsley, chopped

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