Crunchy Octopus with Pepper Cream

What's boiling in the pot? [I open the pot and show an octopus while it is boiling in the aromatic vegetable broth]
The octopus has been boiling for 20 minutes, now I just have to turn it off and let it cool in the cooking water to get the right softness of the meat. And then I'll give it a new look by tossing it in a pan and making it very crunchy. I plan to serve it on a cream of "mirror" peppers!

Video of the Recipe

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Identity Card of the Recipe

  • 59 KCal Calories per serving
  • Ingrediants

    For the octopus

    • 1 kg of octopus
    • 1 clove of garlic
    • 1 tablespoon of extra virgin olive oil
    • 1 sprig of parsley

    For the balsamic glaze

    • 5 tablespoons of balsamic vinegar
    • 10 g of sugar

    For the pepper cream

    • 1 tablespoon of extra virgin olive oil
    • q.s. of salt
    • q.s. of pepper
    • 30 ml of milk
    • 400 g of peppers

    Materials Needed

    • Large saucepan
    • Cooking pan
    • Immersion mixer
    • Becker
    • Knives
    • Chopping board
    • Colander


    1. Clean the Octopus as reported on THIS RECIPE.
    2. Boil the octopus, calculating 18-20 minutes of cooking per kilo of shellfish. Turn off the heat and let the octopus cool in its own liquid to soften the meat.
    3. Those who wish can remove the skin from the octopus with the help of a small knife or absorbent paper.
    4. Cut the octopus into pieces, following the tentacles.
    5. Prepare the pepper sauce, which will mirror the crunchy octopus. Wash the peppers, remove the seeds and internal filaments. Cut the peppers into small pieces and brown them in a pan with a drizzle of oil, salt and pepper. Cook for about ten minutes over medium heat, covering with the lid. Pass the peppers in a mixer, adding 30 ml of milk. Filter through a tightly meshed strainer.

    Tradition teaches
    To make the peppers more digestible, it is recommended to soak them in water and salt for 20 minutes. Alternatively, remove the outer skin from the peppers after roasting them in the oven for 20 minutes.

    1. Prepare the balsamic vinegar reduction. Pour a few tablespoons of balsamic vinegar into a pan, add a tablespoon of sugar and cook, stirring occasionally. The reduction is ready when the liquid has evaporated halfway. Allow to cool: gradually as the temperature drops, the glaze will thicken.
    2. Heat a tablespoon of oil in a pan and flavor with a clove of garlic. Brown the pieces of octopus in a pan, maintaining a high flame for a couple of minutes. Lower the heat and cook for another 5 minutes. At this point, flavor with plenty of chopped parsley.
    3. Serve the octopus on a bed of pepper sauce, accompanied with balsamic vinegar glaze.

    Alice's comment - PersonalCooker

    A dish for real chefs! Simple to prepare and perfect to impress your diners! As an alternative to pepper sauce, I could offer you a more delicate cream with potatoes or a fresh salad made with raw spinach, boiled green beans, cherry tomatoes and celery.

    Nutritional values ​​and Health Comment on the recipe

    Crunchy Octopus with Pepper Cream is a low-calorie dish, rich in high biological value proteins, with few carbohydrates and even fewer lipids. Cholesterol is well present, while fiber is lacking; the breakdown of fatty acids is positive, therefore in favor of the unsaturated ones with good percentages of omega-3 polyunsaturates.
    Crunchy Octopus with Pepper Cream is not particularly suitable for diet against hypercholesterolemia and is instead more suitable for the treatment of overweight or obesity. The average portion corresponds to about 150-200g (90-120kcal).
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