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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:

  1. Freeze the octopus for at least 48 hours and then defrost in the fridge overnight – this helps tenderise the octopus.
  2. 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.
  3. Preheat the oven to 180ºC/350ºF/gas 4. Cut the octopus into pieces, dip in egg, than coat the octopus pieces in crushed flaxseed.
  4. Bake the octopus in a pirex with olive oil and sliced onion.

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