Qarnit bit-Tewm - Octopus with Garlic
Tender octopus with garlic, parsley and plenty of olive oil! A perfect appetizer on its own, or for dinner!
Ingredients
- 1 kg octopus
- 6 garlic cloves minced
- juice of half a lemon
- 1 tbsp red wine vinegar
- 4 tbsp olive oil
- a bunch of parsley chopped
- 1/2 tsp chili flakes optional
- 2 bay leaves
- 1 tbsp peppercorns
- salt and pepper to taste
Instructions
- In a large heavy bottomed pot, add a table spoon of olive oil, bay leaves and peppercorn. Place it on medium heat.
- Immediately, add the octopus to the pot and cover. Let it cook for about 45 minutes or an hour, or until you can pierce it easily with a fork.
- When ready drain the octopus and let it cool for a few minutes. Reserve some of the water released from the octopus.
- In a small bowl combine together the olive oil, red wine vinegar, minced garlic, chopped parsley, chili flakes and lemon juice. Set aside.
- Chop the octopus tentacles into small pieces of about 3 cm in size and place into a large bowl.
- Mix the octopus with the prepared mixture and add about a tablespoon of the juices which the octopus released while cooking.
- Season with salt and pepper to taste. Sprinkle some extra parsley on top.
- Serve immediately or cold. It can stay in the fridge in an air tight container for about 2 days.