Mediterranean Octopus
⏱️ Prep: 70 min🍳 Cook: 180 min
Ingredients
| 1 | octopus, cleaned and prepared | |
| 2 | rosemary springs | |
| 2 teaspoons | 10 ml | oregano, dried |
| 1/2 | yellow onion, roughly chopped | |
| 4 | thyme springs | |
| 1/2 | lemon | |
| 1 teaspoon | 5 ml | black peppercorns |
| 3 tablespoons | 45 ml | extra virgin olive oil |
| 1/4 cup | 60 ml | extra virgin olive oil (for the marinade) |
| Juice of 1/2 lemon | lemon juice (for the marinade) | |
| 4 | garlic cloves, minced (for the marinade) | |
| 2 | thyme springs (for the marinade) | |
| 1 | rosemary spring (for the marinade) | |
| — | Salt and black pepper to the taste |
Instructions
- Put the octopus in your Slow cooker, add oregano, 2 rosemary springs, 4 thyme springs, onion, lemon, 3 tablespoons olive oil, peppercorns and salt, stir, cover and cook on High for 2 hours.
- Transfer octopus on a cutting board, cut tentacles, put them in a bowl, mix with 1/4 cup olive oil, lemon juice, garlic, 1 rosemary springs, 2 thyme springs, salt and pepper, toss to coat and leave aside for 1 hour.
- Transfer octopus and the marinade to your Slow cooker again, cover and cook on High for 1 more hour.
- Divide octopus on plates, drizzle the marinade all over and serve.