(Sauteed Octopus with Lemon Juice)


1 Lb. Octopus
1 Cups Wine - white
1/2 Cup Vinegar - Balsamic
2 Cloves Garlic - minced
3 Tsp. Capers
1/4 Cup Extra Virgin Olive Oil
1 Tsp. Oregano flakes - dried
1 Tbl. Flour - all purpose, unbleached
1 Cup Flour - all purpose, unbleached
1 Lg. Lemon - squeeze for the juice
1/2 Cup Parsley - chopped


This dish can be prepared with either the more commonly available baby octopus or the occasionally available large octopus one might find in an area accessible to the fishing industry.  the recipe here is for the latter.

Have the fishmonger cut a one pound length of tentacle from the Octopus.  Remove the skin and suckers with a sharp knife.  These are good in a spicy soup, a recipe we will share as visitors to The Artisan request same.   Using a boning knife, split the tentacle down the large orifice in the center of the tentacle.  the result should be a snow white piece of Octopus.  Place this into a large, unsealed zip lock bag, and tenderize it by pounding it 50-60 times with a wooden mallet much as you would an abalone.  The result should be a piece of fish about half as thick as when you began the process.

Place the tenderized Octopus into a large bowl.  Add the 1 cup of white wine, the Balsamic vinegar, and the juice from 1/2 of the lemon.   Let the Octopus marinate for 4-6 hours in this mixture.


Saute the garlic in the olive oil until it is soft.  Pat the Octopus dry and dredge it in  one cup of the  flour.  Cook over medium heat until it is browned, then turn it over and brown the other side.  Add the white wine and the oregano flakes. Cook until about 1/2 of the wine has evaporated, then add a cup of water.   Cover the pan and cook over low heat for 45 minutes or until the Octopus is tender.   Uncover and cook for 10 additional minutes.  Remove to heated plates and set aside.  Add 1/2 cup white wine and 1/2 water to the pan.  Sprinkle 1 Tsp. of flour into the pan and cook over medium heat until the sauce thickens.   At this point, add the lemon juice and stir for about 30 seconds.  Spoon the sauce over the Octopus and serve immediately garnisheed with the Parsley.

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Last updated on:  06/03/99 12:50:55 AM