Crispy Octopus with Red Onion Chutney

This gourmet recipe is perfect for an appetizer or snack for special days like Valentine's Day.
Be careful not to fry the octopus for too long.

Neuza Costa

18 May, 2023

Ingredients:

• 4 large fresh octopus tentacles
• Olive oil
• 2 cloves of garlic, halved
• 3 bay leaves
• 2 red onions (250 g or 8.8 oz), cut into thin half-moon slices
• 1 clove of garlic, minced
• 80 ml (1/3 cup) of Port wine
• 30 ml (2 tablespoons) of balsamic vinegar
• 1 tablespoon (15g) of brown sugar
• 1 cinnamon stick
• 2 cloves
• Salt
• Black pepper

Instructions:

1. In a pot, place the octopus tentacles.
   Cover and let it simmer over low heat for 40 minutes.
2. In another pot, add about 4 tablespoons of olive oil to cover the bottom, then add the onion, minced garlic, and a bay leaf.
   Let it simmer over low heat for about 20 minutes, until the onion caramelizes.
3. When the onion is caramelized, add the cloves, cinnamon stick, a few pinches of salt, black pepper to taste, Port wine, balsamic vinegar, and sugar.
   Stir well, cover, and let it cook between 20 to 30 minutes, until the chutney thickens and looks like a jam.
   Once the chutney is ready, set it aside.
4. When the octopus is cooked, remove it to a plate.
   Let it cool a bit and if it is very moist, pat it dry with a paper towel.
5. In a high-sided frying pan, add enough olive oil to cover the octopus tentacles.
   Add the two bay leaves and the halved garlic cloves.
   Allow the oil to heat up well and when the garlic begins to turn golden, remove it along with the bay leaves.
6. Dip the octopus tentacles in the hot oil and to prevent the oil from splattering, cover the frying pan with a splatter screen.
   Allow them to fry for approximately 2 minutes on each side.
   Be careful not to fry the octopus for too long.
   After the tentacles are fried, remove them to a plate lined with paper towel.
7. Remove the cloves, cinnamon stick, and bay leaf from the chutney and place it on top of the octopus tentacles on a serving plate.

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The IntenseFlavour team wishes you a bon appetit!