You are cooking: Fremantle Octopus with Salsa Verde
calculating... March 5, 2021

Fremantle Octopus with Salsa Verde

  • 2 people
  • 20mins
  • 40mins
  1. Rinse Fremantle Octopus under cold running water.
  2. Place a medium pot of salted water over high heat and bring it to a boil. Prepare an ice bath in a medium size container.
  3. Once your pot comes to a rapid boil, gently lower the octopus into boiling water. Wait for the pot to reach boiling point again and blanch the octopus for 30 more seconds.
  4. Remove the octopus from the pot and shock it in ice bath, for about a minute. At this point your water should be boiling again. Return the octopus to the pot and repeat this process for a total of 3 times.
  5. The 4th time gently lower the octopus into the boiling water and reduce the heat to a medium-low. The water should come down to a soft simmer. Cover the pot with a lid.
  6. Cook the octopus for 25 to 35 minutes. To see if cooked, pierce the thickest part of the octopus with the help of a sharp paring knife or a toothpick. It should go through without much resistance.
  7. Remove the octopus from the pot and let it cool down to room temperature.
  8. For salsa verde, combine pine nuts, basil, parsley, green chili, garlic, parmesan, olive oil and lemon juice in a blender. Blend until smooth.
  9. To serve, plate the Fremantle Octopus on a chilled large plate. Garnish it with generous amount of aioli, salsa verde, and pine nuts.
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  • 250 g Raw Fremantle Octopus, defrosted
  • 50g Pine nuts
  • 40g Parsley
  • 40g Basil
  • 15g Green Chili
  • 2 garlic cloves
  • 60g Parmesan, grated
  • 220g Olive Oil
  • 1 Lemon, juiced
  • Salt
  • Aioli
  • 20g Pine nuts, lightly toasted

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