Fried Octopus Tentacles: A Recipe by Carmelita Seafood

Fried Octopus Tentacles: A Recipe by Carmelita Seafood

Fried Octopus Recipe

Ingredients:

  • 1 package of precooked Carmelita Seafood octopus
  • 1 sweet onion
  • 8 small potatoes
  • 1 bay leaf
  • Oil for frying

For the Vinaigrette:

  • Olive oil
  • Fresh parsley
  • Hot pepper
  • 1 lemon
  • Salt

Instructions:

  1. Prepare the Octopus: If using frozen precooked Carmelita Seafood octopus, defrost it by submerging the unopened package in room temperature water for 30 minutes. For refrigerated octopus, take it out of the fridge before cooking.

  2. Cook the Potatoes: Bring a pot of water to boil with a bay leaf and a pinch of salt. Add the whole potatoes with the skin on and cook for 10-15 minutes until tender but still intact. Drain and let cool before slicing them in half.

  3. Make the Vinaigrette: In a bowl, mix a splash of extra virgin olive oil, the juice of ½ a lemon, chopped fresh parsley, a chopped hot pepper, and salt to taste.

  4. Sauté the Onion: Julienne the onion and sauté in olive oil over low heat for 10 minutes until soft and golden.

  5. Fry the Potatoes: Fry the potato halves in a fryer or frying pan over high heat until golden and crispy. Set aside.

  6. Fry the Octopus: Remove the octopus from its packaging and fry in hot olive oil (about 340°F) for a few minutes until the octopus is golden and crispy on the outside while remaining tender and juicy inside. You can fry the whole tentacles or cut them into large chunks.

  7. Assemble and Serve: Place the fried potatoes and sautéed onions on a serving dish, top with the fried octopus, and drizzle with the prepared vinaigrette.

Tips for Crispy Fried Octopus:

  • For extra crispiness, you can lightly coat the octopus in flour before frying. Be sure to shake off any excess flour to avoid clumping. A thin layer of breading will ensure the octopus stays crispy without absorbing too much oil.
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