Orange and Balsamic Vinegar Marinated Octopus
You Never Thought to Cook Octopus This Way ... Until Now
21 Grams shares their recipe for Orange and Balsamic Vinegar Marinated Octopus.
Orange and Balsamic Vinegar Marinated Octopus
21 Grams
Ingredients
- 250g Octopus tentacles
100g baby potato
20g red onion
- FOR CARROT PUREE:
350g carrot
50g butter
15g acacia honey
Pinch of salt
- FOR MARINADE:
15ml olive oil
15ml balsamic vinegar
15ml orange juice
Pinch of dry oregano
Directions
- Wash the octopus and remove head and teeth from the middle.
- Follow the line of each tentacle and cut it throw the middle leaving every tentacle on its own.
- Bake the tentacles in sealed container with vegetables for at least 2-3 hours on 170 degrees C.
- For marinade, mix in all the ingredients and pour it over every tentacle when it is done.
- Take the carrots which have been baked with tentacles, put them in a blender, add in honey and butter and mix them all up until you get a smooth puree.
- Serve with carrot puree, baked baby potato and few slices of red onion.
Information
- Category
- Main Dishes
- Yield
- 1
- Total Time
- 2 hours, 59 minutes, 59 seconds
Image Source: 21 Grams