Ingredients
1 octopus T4 (about 1.7 kg)
1 onion
1 leek green
2 carrots
2 celery stalks
3 cloves garlic
20g herbs from Provence
50g coarse salt
100 ml red wine vinegar
1 L. cold water
Marinade:
15 cl olive oil
Juice of 3 lemons
Your favourite herbs
Preparation
- Put all the ingredients in the pan and bring to a boil.
- Reduce heat to the first bubbles, cook 1 to 2 hours, checking the tenderness of the octopus with your fingers.
- Peel the octopus hot - remove the purple skin that comes off easily.
- Marinate overnight in oil.
- Drain well and grill for 3 minutes on each side.
Tricks
© La Mer
