WebStep 1. Combine octopus, bay leaf, thyme, peppercorns, 1 teaspoon salt, garlic and 1 lemon, cut in half, in saucepan along with water to cover. Turn heat to medium, cover, …
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WebPlace the octopus in a large saucepan with the court bouillon ingredients and bring to a simmer. Cook for 30 minutes then leave to cool in the water. Once cold, cut the tentacles …
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WebPut it in a large pot of water (aromatics like a bay leaf and an onion are nice but optional) and bring it to a boil for 30 minutes. Remove the octopus from the pot and …
WebAllow the octopus to cool in the liquid, then remove and cut into thin slices. Strain the liquid, discarding the vegetables but reserving the water. 3. Add the water back into the pan, …