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Enjoy a taste of the Mediterranean with this deliciously tender octopus recipe. Our 'Octopus My Way' is a low-carb delight, requiring just a few ingredients and a clever cooking technique.
48 hours for freezing
15 minutes cooking time (pressure cooker)
Ingredients:
2 small octopuses
2 onions
40g (1.41 oz) olive oil
Salt
Crushed flaxseed
2 beaten eggs
Instructions:
- Freeze the octopus for at least 48 hours and then defrost in the fridge overnight – this helps tenderise the octopus.
- Put the octopus in a pressure cooker with an onion and let cook for about 15 minutes (it depends on the pressure cooker). Let it cool.
- Preheat the oven to 180ºC/350ºF/gas 4. Cut the octopus into pieces, dip in egg, than coat the octopus pieces in crushed flaxseed.
- Bake the octopus in a pirex with olive oil and sliced onion.
