Parboiled Octopus

Name: Parboiled Octopus
Total time: 1 h 15 min
Yield: About 14 ounces cooked octopus
Ingredients: 1 pound cleaned fresh or frozen raw octopus; 1 cup white vinegar; 1 teaspoon whole black peppercorns; 2 stalks celery, with leaves; 1 small onion, quartered

By Florence Fabricant

Total Time: 1 hour 15 minutes
Rating: 4(21)
Comments: Read comments

Featured in: IN THE KITCHEN; A Change of Pace: Squid and Octopus

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:About 14 ounces cooked octopus

1pound cleaned fresh or frozen raw octopus
1cup white vinegar
1teaspoon whole black peppercorns
2stalks celery, with leaves
1small onion, quartered

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Put the octopus in a deep saucepan with vinegar, peppercorns, celery and onion. Cover with cold water. If possible, toss in two or three corks from wine bottles; they are supposed to help tenderize octopus.
Step 2
Bring to a simmer, and cook uncovered for an hour. Drain the octopus and transfer it to a bowl of ice water. Allow it to cool completely; then dry it before using in another recipe.