Yield: 4 – 6 servings
Ingredients:
- 2 cups (470 ml) olive oil
- 2 small onions, finely diced
- 1 pound (454 g) fresh medium to large octopus tentacles
- 4 red chili peppers, seeded and sliced, plus 1 minced for garnish
- ½ cup (120 ml) chopped Italian parsley
- 1 teaspoon (5 ml) salt
- 1 teaspoon (5 ml) ground black pepper
- ½ lemon, juice
Method:
Heat olive oil in a skillet over medium-low heat.
Add onions and cook to soften.
Add octopus, red chili peppers, half the parsley, salt, and pepper, and stir to combine. Bring to a simmer.
Reduce heat to low, cover and cook for 1 ½-2 hours until tender.
To serve, transfer octopus with oil to platter.
Garnish with remaining Italian parsley and minced red chili pepper.
Spritz with lemon and serve immediately.
Buon appetito!
