Octopus Cooked With Fennel Orange And Green Olives Recipe

Let’s embark on a culinary adventure that’s sure to impress your senses: a vibrant octopus dish that blends oceanic flavors with a zesty kick of citrus, a touch of spice, and the warm, aromatic allure of Mediterranean ingredients.

I love playing with flavors, and my octopus cooked with fennel, orange, and green olives is a delicious example of Med-influenced food. I think the combination of the octopus with bright fennel and orange zest and the richness of the olives makes it a dish of vibrant, healthy flavors.

The inclusion of white wine and garlic gives the dish depth, and the chili flakes add just a subtle kick, making this a balanced, delightful meal. SERVES 4

Octopus Cooked With Fennel Orange And Green Olives Recipe Ingredients

• Octopus: High in protein, low in fat, rich in vitamins B12 and selenium.
• Fennel: Adds a hint of anise flavor, rich in fiber, vitamins C, and potassium.
• Oranges: Sweet and tangy, high in vitamin C, adds brightness and freshness.
• Green Olives: Provide healthy fats, briny flavor, rich in vitamin E and iron.
• Garlic: Provides aromatic flavor, contains antioxidants, supports immune health.

Octopus Cooked With Fennel Orange And Green Olives Recipe Ingredient Quantities

• 1 large octopus (about 2-3 pounds), cleaned
• 1 cup white wine
• 4 tablespoons olive oil
• 2 medium fennel bulbs, sliced thin
• 2 oranges, zested and segmented
• 1 cup green olives, pitted and halved
• 1 red onion, thinly sliced
• 3 garlic cloves, minced
• 1 teaspoon chili flakes
• 2 tablespoons fresh parsley, chopped
• 1 lemon, juiced
• Salt and black pepper to taste
• Water (as needed for boiling)

How to Make this Octopus Cooked With Fennel Orange And Green Olives Recipe

1. Wash the octopus in cold water, then put it into a big pot of salted boiling water. Keep the pot on the burner, at a temperature that allows the water to maintain a simmer, which means tiny bubbles are rising to the surface (not a rolling boil!). Simmer the octopus for 45 minutes to 1 hour until tender.

2. After cooking the octopus, take it from the pot and allow it to cool. Cut the creature into pieces that are about the size of a bite. Serve.

3. In a big frying pan over medium heat, pour in 2 tablespoons of olive oil, then add the red onion, garlic, and chili flakes, and sauté them until the onion is translucent.

4. Add the chopped fennel to the frying pan and cook, and for the next five minutes, concentrate on the next ingredient.

This is a multitasking dish.

5. Incorporate the white wine, bringing it to a simmer, and cook until the liquid reduces by half.

6. Add the pieces of octopus to the frying pan with the zest from one orange and segments of the same fruit, then keep cooking everything together for about 5 more minutes.

7. Include the green olives and flavor with salt and freshly ground black pepper to your liking. Mix well.

8. Pour the last of the olive oil and the juice from the lemon over the concoction of octopus. Stir it gently.

9. Take it off the heat, decorate it with fresh parsley, and mix it well.

10. Transfer to a platter, serving warm, and making sure that there is a balanced mix of octopus, fennel, oranges, and olives on top for perfect presentation.

Octopus Cooked With Fennel Orange And Green Olives Recipe Equipment Needed

1. Large pot
2. Large frying pan
3. Tongs
4. Chef’s knife
5. Cutting board
6. Measuring cups
7. Measuring spoons
8. Citrus zester
9. Citrus juicer
10. Mixing spoon
11. Serving platter

FAQ

• Q:How do I clean octopus before cooking?
  A: Wash the octopus very well in cold, running water to eliminate all the ink and dirt. Use a very sharp knife to cut out the beak and the eyes.
• Q:Is it possible to employ octopus in a frozen state for this culinary instruction?
  A: Yes, frozen octopus is fine. Thaw it completely in the refrigerator before cooking.
• Q:What is the proper boiling duration for octopus?
  A: For 40-50 minutes, or until a fork goes in easily, boil the octopus. If the octopus is larger, it will take longer to tenderize. If the octopus is smaller, it will boil tender in less time.
• Q:Is it possible for me to use a different kind of seafood in this recipe?
  A: This recipe is for octopus, but try using squid or cuttlefish instead. The ingredients and cooking times may need to be adjusted. I cannot stress enough how much better this dish is with fresh, rather than frozen, seafood.
• Q:What kind of white wine is best for cooking octopus?
  A: For the best flavor balance, employ a dry white wine like Sauvignon Blanc or Pinot Grigio.
• Q:How do I store leftovers?
  A: Store any leftover material in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid toughening the octopus.

Octopus Cooked With Fennel Orange And Green Olives Recipe Substitutions and Variations

If octopus is not to hand, and you want to use the next best thing in terms of taste and texture, then go for the squid. The flavor will be a little different, and the texture will be only slightly firmer than that of the octopus.
Chicken broth or vermouth can be used as a substitute for white wine.
If fennel is unavailable, you can get a totally different layer of flavor from celery or leeks.
Capers or kalamata olives can provide a similarly briny element if green olives are not available.
To adjust the heat level for chili flakes, fresh chili peppers or a pinch of cayenne pepper can be used.

Pro Tips

1. Tenderizing the Octopus Before boiling, you can lightly tenderize the octopus by freezing it for a couple of days. This breaks down some of the fibers, leading to a more tender result after cooking.

2. Flavor Infusion For added flavor, consider simmering the octopus in a broth made with aromatic ingredients like bay leaves, peppercorns, or a dash of white wine in addition to the water. This can infuse the octopus with subtle additional flavors.

3. Cooking Fennel To enhance the sweetness and depth of flavor, caramelize the fennel slightly by cooking it for a longer period at a lower heat before adding the wine. This can bring out more complex flavors in the dish.

4. Balance of Citrus Be mindful of the amount of lemon juice you add at the end. The acidity can balance the richness of the dish, but too much can overpower the other flavors. Start with half the lemon and adjust according to taste.

5. Resting Time Allow the dish to rest for a few minutes after taking it off the heat before serving. This helps the flavors meld together more harmoniously, enhancing the overall taste profile.