Octopus braised in Cava (with video)

Talent without discipline is like an octopus on roller skates. There’s plenty of movement, but you never know if it’s going to be forward, backwards, or sideways. H. Jackson Brown, Jr.
Last night I had a dream. I dreamt about cooking and taking delicious photos. It has been a while. The beginning of summer pulled me in with a bunch of projects, activities – and mostly all were work related. So thankful to a friend, who recorded the cooking process and turned it into a video! Someone deserves a bonus dinner! 🙂
This is one of the easiest and most rewarding ways to cook an octopus. A friend of mine shared her secret recipe. In general bubbles are a great thing! A glass does wonders on a gloomy or sunny Sunday morning. There is a reason why people pair Sunday brunch with a glass of the bubbly.


* Fresh octopus
* Sun dried tomatoes in oil
* 1 garlic head
* Herbs

* A bit of lemon zest
* 1 bottle of bubbles (I used Cava, brut)
* Olive oil
And as simple as that – chop the garlic, cook in a pot in a bit of olive oil until tender. Don’t let garlic brown – it will add a bit of bitterness. Throw in the octopus, cut into chunks. I always buy it whole and clean it myself. With this recipe, it doesn’t need any tenderizing. 
Add the herbs and lemon zest, sliced sun dried tomatoes. When octopus turns pink/purple, pour Cava and let it simmer on low heat for 30-40 minutes. Et voila! Here’s the video – Octopus braised in Cava!
Serve with simple salad – greens, cherry tomatoes, drizzled with balsamic vinegar or any other dressing of your choice – and ciabatta or baguette!
No photos this time, but I think the video is quite self explanatory :).
Bon appétit!

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