Wonton Soup
Octopus with Parsley Chimichurri
By :Guillermo Velasquez |

Guillermo is a professional chef trained in Paris by Le Cordon Bleu who shares his passion for food and good eating.
Course | Appetizer, Main Dishes |
Browse Category | Appetizer, Main Dishes |
Duration | 24 Minutes |
Cooking Technique | Pressure Cooking |
Keyword | Instant Pot, Seafood |
Home Category | Appetizer, Main Dishes |
Cook Time | 24 Minutes |
Servings |
4 Portions
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Ingredients
- 1 octopus approx. 2 lb (1 kg)
- 1 onion
- 4 cloves garlic
- 1 piece of ginger
- Salt and pepper to taste
For the chimichurri:
- chopped parsley with garlic clean from the main stem
- a splash of white vinegar
- lemon drop pepper seeds optional
- olive oil
Ingredients
For the chimichurri:
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Instructions
- Place the stainless steel inner pot inside the Instant Pot®. Press SAUTÉ and set time to 12 MINUTES. Boil water with the onion, garlic, and ginger.
- Meanwhile, wash the octopus thoroughly in cold water with a handful of salt and clean the suction cups well.
- Place the octopus in the boiling water.
- Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press PRESSURE COOK, pressure level HIGH, and set time to 12 MINUTES.
- Once done, place the octopus in plenty of ice water to stop the cooking process.
- In a frying pan over low heat, lightly brown with butter and olive oil. Add salt and pepper to taste.
- Season with the parsley chimichurri, garlic, olive oil, and salt.
Guillermo Velasquez
All recipes by : Guillermo Velasquez
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