Today we’ve decided to cook treasures of the sea… This caramelised octopus stewed in its own liquid along with honey and mustard is absolutely delicious.
Serves: 6 Prep. time: 10′ Cooks in: 1:20′ Ready in: 1:30′
1 large octopus (around 2 kilos), cleaned
4 garlic cloves
1 onion, quartered
1 tsp black peppercorns
1/5 cup red wine onion
1/5 cup red wine
1/5 cup mild mustard
1/5 cup honey
1/5 cup olive oil
Place a large, heavy bottomed pan on high heat. Transfer octopus in the pan and cover with lid. Cook for 15 minutes, checking if octopus is boiling in its own liquid (it should be enough).
Add all remaining ingredients. Stir, cover with lid and simmer on low heat for 1 hour or until very soft. In the meantime check if you need to add a little extra water.
When octopus sauce has reduced and thickened serve octopus on a platter with its sauce, cut in pieces and enjoy with a nice red wine.
Photo: George Drakopoulos – Food styling: Tina Webb
Και η συνταγή στα ελληνικά: Χταπόδι με μουστάρδα και μέλι