John Cioffi's Tasmanian Sea Dragon

By Morgan Thomas

Published February 3, 1987

Total Time
1 hour 30 minutes, plus 1 hour's soaking
Rating
4(6)
Comments
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Ingredients

Yield:4 servings

  • 1 small octopus, 1 to 1 ½ pounds

  • 5 to 6 tablespoons olive oil

  • 3 cloves garlic

  • ¼ cup wine vinegar

  • ½ teaspoon salt, if desired

  • ½ teaspoon pepper

  • Several sprigs of parsley

  • Dash Tabasco sauce (optional)

  • Bibb lettuce

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

4 grams carbs; 68 milligrams cholesterol; 288 calories; 14 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 20 grams fat; 417 milligrams sodium; 21 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Have octopus cleaned at fish store. Soak for 1 hour. Rinse with fresh water.

  2. Step 2

    In large pot, brown garlic in olive oil and add octopus, ⅛ cup vinegar, salt and pepper. Simmer, covered, 45 minutes, being careful to add water if liquid evaporates. Pot should have about ¼ inch of liquid.

  3. Step 3

    Add remaining wine vinegar and parsley and cook 30 minutes more. Octopus is done when fork-tender. Add more salt and pepper if needed, and Tabasco.

  4. Step 4

    Remove octopus and reduce liquid in pan by rapid boiling for 10 minutes.

  5. Step 5

    To serve, slice tentacles in bite-size pieces, arrange on a bed of lettuce and cover with gravy from pan. Can be served with rice.

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Ratings

4 out of 5
6 user ratings
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Comments

Andy

I did it with baby octopuses from the Chinese store, and the result is very good. Probably I overdid on wine vinegar, but it is remarkably forgiving.

I did it in a casserole. Also, be wary of adding vinegar after browning the garlic, because vinegar literally exploded on a hot casserole. Add octopus first to get the heat down a bit.

Andy

I did it with baby octopuses from the Chinese store, and the result is very good. Probably I overdid on wine vinegar, but it is remarkably forgiving.

I did it in a casserole. Also, be wary of adding vinegar after browning the garlic, because vinegar literally exploded on a hot casserole. Add octopus first to get the heat down a bit.

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