Octopus With Pickled Purple Carrots Recipe

Cooking Directions

• STEP 1.In a large pot, bring water to a boil and add the octopus along with some salt and peppercorns. Simmer for about 1 hour until the octopus is tender.
• STEP 2.Remove the octopus from the pot and let it cool. Once cooled, cut the octopus into bite-sized pieces.
• STEP 3.Preheat a grill to medium-high heat. Brush the octopus pieces with olive oil and grill for about 2-3 minutes on each side until they have a nice char.
• STEP 4.In a separate bowl, combine vinegar, sugar, salt, and water to make the pickling liquid. Add the sliced purple carrots and let them marinate for at least 30 minutes.
• STEP 5.Serve the grilled octopus with the pickled purple carrots on the side. Garnish with fresh herbs and a squeeze of lemon juice.
• STEP 6.Enjoy this delicious and unique combination of tender octopus and tangy pickled purple carrots!

Cooking Tips

• To ensure tender octopus, you can also use a pressure cooker instead of simmering for an hour.
• If you can't find purple carrots, you can substitute with regular orange carrots for the pickled carrots.
• For added flavor, you can sprinkle some smoked paprika or chili flakes on the grilled octopus before serving.

Storage and Serving

• Leftover octopus can be stored in an airtight container in the refrigerator for up to 2 days.
• The pickled purple carrots can be stored in the refrigerator for up to a week.
• Serve the octopus and pickled carrots as an appetizer or as a main course with a side salad or crusty bread.