Traditional Octopus with Vegetables under the Balkan Lid
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- 4 min read
##Traditional Octopus with Vegetables under the Balkan Lid
Enjoy a delightful Sunday with a light vegetable lunch featuring octopus- Traditional Octopus with Vegetables under the Balkan Lid. The preparation process is straightforward and uncomplicated. After cooking the octopus, it is ready for baking. Proper cleaning of the octopus is essential, with detailed instructions provided in the NOTE section below. This dish is both delicious and healthy, and I am confident that once you try it, its irresistible taste will encourage you to make it more frequently. Please follow the recipe.ower part of the NOTE text, the dish is very tasty and dietary, I believe that when you make it, you will prepare it more often, because of the irresistible taste! Follow the recipe.
Ingredients: simple, total time: 95 min,. 4 servings
2 Octopus/ boiled total 1.1 kg
Olive oil EVO to taste
salt and pepper to taste
bio dry spice Vegeta to taste
4 medium potatoes/ or 8 small potatoes
2 medium carrots/ or 6 small carrots
1/2 red onion/ cut into thin rings
2 cloves of garlic/ cut into leaves
8 cherry tomatoes/ cut in half
1 vegetable cube for soup
2 Tbsp parsley leaves/ finely chopped
1 cube of melted butter /30g
Sauce for Octopus Topping:
1 lemon juice
2 cloves of garlic/ minced
60 ml olive oil EVO
1 Tbsp parsley leaves
pinch of salt
Preparation:
Preparation of Vegetables and Octopus:
Prepare the first vegetables, peel and wash the carrots and potatoes and put them aside.
Clean the octopus and let it cook for about 50 minutes. Read mora about cleaning at the bottom of the text.
Let the vegetables ( potatoes and carrots) cook for about 15 minutes.
During this time, finely chop the parsley and cut 2 cloves of garlic into leaves, chop the other 2 cloves. Cut red onion into rings.
Squeeze 1 lemon and filter the juice.
Take out the potatoes and carrots with the help of a slotted spoon and put the soup cube in the same water, let the broth brew and then turn off the heat. (If you don't have a soup cube, you can replace it with octopus liquid)!
While the octopus is still cooking, cut the potatoes and carrots.
Cut the potatoes into slices and the carrots into pieces.
Sauce for Octopus:
Mix lemon and minced garlic, 60 ml olive oil, and 1 spoon of chopped parsley and place in a bowl for sauces.
Preparation for Baking:
Take a terracotta or other dish and coat it with olive oil and arrange the potatoes and carrots. Lightly salt, black pepper and bio dry spice Vegeta. Arrange the red onion over.
Cut the cherry tomatoes in half and insert them between the potatoes and carrots.
Strain the cooked octopuses and place them over the potatoes and carrots.
Melt the butter and pour it over the octopus and then salt them on all sides.
Insert the garlic cloves, add half the broth.
Baking:
Bake in a preheated oven at 180°C for about 60-65 minutes. After 25 minutes, add the rest of the broth as needed, stir in the vegetables and turn the octopus to the other side and cook until the vegetables and octopus soften and brown. I turned the octopus three times during cooking.
Serve immediately warm with a slice of lemon and sauce.
Matalviz salad, which is very low in calories and very healthy, or Swiss chard goes well with this dish.
Buon appetito!
NOTE:
Octopus cleaning explanation and Tricks:
Cleaning the octopus before cooking involves removing three key parts: the internal organs from the head, the "beak" (mouth) and the eyes.
Here is the detailed Step-by-Step procedure:
Cleaning the head (bag part)
Twisting: Grasp the head of the octopus and gently twist it (almost like a sock) to get at the internal organs.
Evisceration: Use your hand or a knife to remove all of the entrails and the ink sac. Be careful not to puncture the pouch if you do not plan to use the prescription ink.
Rinsing: Rinse the interior well under cold water to remove sand and slime.
Removing the "beak" (mouth)
Location: The beak is located in the middle, where all the arms meet.
Procedure: Press with your fingers on the underside of the legs towards the middle so that the beak (the hard, black part that looks like a parrot's beak) comes out, then pull it out.
Removing the Eyes
Cutting: With a sharp knife, make a small cut around the eyes (located at the junction between the head and the arms) and simply remove them.
Final washing
Tentacles: Pay special attention to the tentacles (leeches) because sand or small stones often get stuck there. Run your fingers over each leg under a stream of cold water.
Tricks for soft Octopus
Fresh octopus can be tough, so experienced chefs recommend the following softening methods:
Freezing: Freeze the cleaned octopus for at least 24 hours (or buy it already frozen). Ice tears muscle fibers, so it will be much softer after thawing and cooking.
Pounding: If you have fresh octopus that you don't want to freeze, pound it with a wooden meat mallet to soften it.
No salt: Never salt octopus before or during cooking, because salt draws out moisture and makes the meat tough. Add salt only at the end, directly on the plate or before serving.
Do you want to try something a little different?
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