Octopus with Garlic - Polipi Veraci All'Aglio – a delicious recipe with octopus, olive oil, garlic, bay leaves, cumin seeds, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Cut out the eyes and mouth of the octopus.
2
Remove the ink sac and internal bone.
3
Cut off the tough points in the tentacles.
4
Put each octopus on a board and beat them well to break the fibers and make the meat more tender.
5
Wash them in running water until they are very white; do not dry but put them in an earthen- ware dish and season with oil, flavored with garlic, bay leaf and cumin seeds.
6
Cover the dish tightly with a sheet of waxed paper or foil tied around the top with string.
7
Put the dish over a very low heat between 1 and 2 hours, according to the size of the octopus.
8
When they are tender, drain them, season with additional oil, salt, green pepper, rosemary leaves and parsley.
9
Serve in a tureen.
187
kcal
Calories
17
g
Fat
9
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 each octopus, 1/4 cup olive oil, 5 cloves garlic crushed, 1 each bay leaves, and more.
Yes, Octopus with Garlic - Polipi Veraci All'Aglio falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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