Garlicky Broiled Octopus
Updated: May 9, 2019
Octopus is loaded with B12 and rich in iron- both fatigue fighters! Here's my favorite way to prepare it using the Instant Pot. (I'll give stovetop directions too!)
Watch the video tutorial HERE!:
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You will need:
About 8 oz octopus per serving. You can fit 5 or 6 lbs of octopus in the Instant Pot if you want to batch cook it, it freezes and thaws perfectly!
For every 2 lbs of octopus:
3 cloves garlic
2 bay leaves
1 tsp salt
Paleo Butter Pats (Or substitute a blend of garlic and avocado oil or refined coconut oil)
Directions:
Add octopus to Instant Pot with 1 1/2 cups water.
Add garlic, bay leaves and salt.
Set to manual high pressure for 40 min.
Quick release when done.
Remove from broth and set on broiling tray.
(I save the broth, freeze in ice cube trays and throw into stir fries for flavor and nutrition!)
Brush the octopus with Paleo butter or garlic oil.
Broil for 5 minutes or until it starts to get crispy.
Stovetop instructions:
Put octopus in pot with garlic, bay leaves and salt. Add enough water to completely cover the octopus.
Simmer on low-medium for 1-2 hours, until fork-tender.
Remove from broth and set on broiling tray.
(I save the broth, freeze in ice cube trays and throw into stir fries for flavor and nutrition!)
Brush the octopus with Paleo butter or garlic oil.
Broil for 5 minutes or until it starts to get crispy.
Serving:
After I remove it from the broiler I like to chop it into bite-sized pieces and portion it out into mason jars. It can be frozen this way or stored for maybe 2-3 days in the fridge.
I LOVE it cold, tossed into a green salad or tossed with EVOO, garlic and lemon juice!
The texture is rather gelatinous when hot, so I don't throw it into my soups or stir-fries. This one really shines in cold salads!
Enjoy!💕
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As seen on Phoenix Helix's Recipe Roundtable #265