Recipes for Octopus Purchased Commercially Frozen Raw

Ingredients

• 1 lb expired octopus, thawed
• 4 cups mixed salad greens
• 1 cucumber, sliced
• 1 red onion, thinly sliced
• 1 lemon, juiced
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. In a large pot, bring water to a boil. Add the octopus and cook for 45-60 minutes or until tender.
2. Remove the octopus from the pot and let it cool. Slice it into bite-sized pieces.
3. In a large bowl, combine the salad greens, cucumber, and red onion.
4. Add the octopus to the bowl and drizzle with lemon juice and olive oil.
5. Season with salt and pepper, then toss to combine all the ingredients.
6. Serve the salad immediately and enjoy!

Ingredients

• 1 lb octopus, commercially frozen raw
• 1 red onion, thinly sliced
• 1 jalapeno, seeds removed and finely chopped
• 1 cup fresh lime juice
• 1/2 cup orange juice
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste

Instructions

1. Thaw the octopus according to package instructions.
2. In a large pot, bring water to a boil. Add the thawed octopus and cook for 30 minutes, or until tender. Drain and let cool.
3. Once cooled, slice the octopus into bite-sized pieces.
4. In a large bowl, combine the octopus, red onion, jalapeno, lime juice, and orange juice. Mix well.
5. Cover and refrigerate for at least 1 hour, allowing the flavors to meld.
6. Before serving, stir in the chopped cilantro and season with salt and pepper to taste.
7. Serve the octopus ceviche chilled, garnished with additional cilantro if desired.

Ingredients

• 1 kg octopus, commercially frozen raw
• 2 onions, chopped
• 4 cloves garlic, minced
• 2 carrots, diced
• 2 potatoes, peeled and cubed
• 2 tomatoes, diced
• 2 cups vegetable broth
• 1 cup white wine
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Thaw the octopus according to package instructions.
2. In a large pot, heat the olive oil over medium heat.
3. Add the onions and garlic, and sauté until fragrant.
4. Add the octopus to the pot and cook for 5 minutes, stirring occasionally.
5. Pour in the white wine and let it simmer for 2 minutes to reduce.
6. Add the carrots, potatoes, tomatoes, vegetable broth, paprika, dried thyme, salt, and pepper.
7. Bring the stew to a boil, then reduce the heat to low and let it simmer for 30 minutes or until the octopus is tender.
8. Taste and adjust the seasoning if needed.
9. Serve the octopus stew hot, garnished with fresh herbs if desired.

Ingredients

• 1 lb expired octopus, thawed
• 2 bell peppers, sliced
• 1 onion, sliced
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sesame oil
• 1 teaspoon cornstarch
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Cooked rice, for serving

Instructions

1. In a large pot, bring water to a boil. Add the octopus and cook for 45-60 minutes or until tender.
2. Remove the octopus from the pot and let it cool. Slice it into bite-sized pieces.
3. In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, and cornstarch to make a sauce.
4. Heat vegetable oil in a large skillet or wok over medium-high heat.
5. Add the bell peppers, onion, and minced garlic. Stir-fry for 3-4 minutes until vegetables are slightly tender.
6. Add the sliced octopus to the skillet and stir-fry for an additional 2-3 minutes.
7. Pour the sauce over the octopus and vegetables. Stir-fry for another 1-2 minutes until the sauce thickens.
8. Season with salt and pepper to taste.
9. Serve the octopus stir-fry over cooked rice and enjoy!