Imported from Instagram

Neo-Tropical Octopus

Name: Neo-Tropical Octopus
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Latin American
Ingredients: 1 kg cooked octopus (Cooked and tender; cut in the Caribbean style.); 0.5 cup olive oil (For browning the octopus.); 0.25 cup Venezuelan rum (For deglazing and adding flavor.); 20 g minced garlic; 10 g parsley (Chopped; used during cooking.); 5 g paprika or sweet paprika (The publication also spells it “papikra.”); coarse salt (To taste; the publication mentions Celestial salt.); fresh parsley (For serving, to taste.)

Recipe by 🔥 Victor Moreno | Chef Venezolano 🔥 @victormorenoc · Instagram

Imported by Nazareth Simons on SeeMeCook

Pan-seared cooked octopus with olive oil, garlic, parsley, Venezuelan rum, and paprika. An aromatic Caribbean-style preparation that is easy to finish with fresh parsley.

4 servings20 minLatin American

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Ingredients

1 kg cooked octopus (Cooked and tender; cut in the Caribbean style.)
0.5 cup olive oil (For browning the octopus.)
0.25 cup Venezuelan rum (For deglazing and adding flavor.)
20 g minced garlic
10 g parsley (Chopped; used during cooking.)
5 g paprika or sweet paprika (The publication also spells it “papikra.”)
coarse salt (To taste; the publication mentions Celestial salt.)
fresh parsley (For serving, to taste.)

Steps

1
Make sure the octopus is already cooked, tender, and ready to use. Cut it in the Caribbean style, into serving-sized pieces.
2
Heat a skillet very well. Add the olive oil.
3
Add the cut octopus and season with coarse salt.
4
Let the octopus brown well for a few minutes, until it develops color in the skillet.
5
Add the minced garlic and parsley. Toss so the aromatics coat the octopus and release their flavor.
6
Add a splash of Venezuelan rum to release all the flavor from the skillet. Cook for 1 more minute.
7
Finish by adding the paprika or sweet paprika.
8
Serve the octopus topped with more fresh parsley.

Notes

The publication specifies using octopus that is already cooked and tender. The rum is added during cooking to release the flavor from the skillet; no additional amount of salt or fresh parsley for finishing is specified.