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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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An easy Spanish version with chili. Good for tapas. Ingredients:
500 g baby octopus, cleaned and halved |
1/4 cup olive oil |
2 tablespoons red wine vinegar |
2 teaspoons balsamic vinegar |
2 crushed garlic cloves |
1 chili, seeded and chopped |
salt and pepper |
Directions:
1. Place octopus in a saucepan. Cover with water. Bring to the boil. Reduce heat. Simmer, covered for 40 to 45 minutes or until tender.
2. Drain well. Transfer to a mixing bowl. Toss through combined oil, vinegars, garlic, chili and salt and pepper to taste.
3. Allow to marinate for at least 1 hour or overnight. Serve chilled with crusty bread.
4. Store in an airtight container in the fridge.
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