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Clean the octopuses well, cut them into small pieces, wash them and dry them. Finely chop the garlic and parsley and fry them in a pan, then add the octopus.
Season with salt and pepper, add a little white wine and cover immediately. Let it simmer for 30', without uncovering (the octopus must remain, precisely "in jail"), moving the pan from time to time to prevent the octopus from sticking. At the end of cooking, sprinkle with a little lemon juice and add more chopped parsley, stir for a moment on the heat and serve hot.
(4 people): 600 g of small octopuses, 2 cloves of garlic, parsley, white wine, 1 lemon, Panizzi organic extra virgin olive oil, salt, pepper.