Pulpo Al Ajillo
20 mins
2-3 servings
Ingredients
1 pack Wild Caught Mini Octopus
2 tbsps olive oil
3 cloves garlic, minced
2 tbsps lemon juice
Splash of white wine
¼ tsp salt
¼ tsp pepper
Cooking Tip
Best to parboil octopus. This technique is used for cuttlefish and octopus to remove the excess “fishiness” while making it tender as well.
How to parboil: To boiling water, add 1 tbsp of cooking wine or vinegar and octopus. Keep in water for 15-20 seconds then drain on paper towels until thoroughly dry.
Directions
- Prepare the octopus by parboiling.
- Heat the olive oil in a pot over medium heat. Add the garlic and fry until fragrant for about 1 minute.
- Add the octopus and saute for 3-4 minutes until tender. Add a splash of white wine and the lemon juice. Season with salt and pepper and add the chopped parsley. Remove from heat. Enjoy!
*This recipe may be used with any of these other Wild Caught products: Whole Squid, Mini Cuttlefish
