Octopus in fogo


  • 1 octopus
  • 10 cl of olive oil


  1. For perfectly cooked octopus, the chef recommends washing each octopus tentacle individually the day before and then freezing it.

  2. The same day, cook the octopus in boiling water at a low boil for between 45 minutes and 1 hour. The time varies depending on its size. Test the cooking using a skewer: if it easily goes through the flesh, it’s ready.

  3. Place the octopus in the refrigerator and let it cool for at least 4 hours – then you will be able to handle it more easily.

  4. Separate the tentacles, brush them with olive oil and place them on a very hot grill. Cook them on the coals for 3 to 4 minutes, until the skin is nice and crispy. Serve with peas cooked al dente on the coals.

Similar Posts