Vinegared baby octopus
Small octopus is one of the most abundant seafood in the Galicia region of Spain and is most commonly used to make fried baby octopus (chopitos fritos). This boiled dish is also commonly eaten with olive oil, vinegar, onions, and spices, and is a refreshing flavor with a Mediterranean-style flavor.
Ingredients
Cooking Instructions
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Wash the baby octopus
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Put in boiling water and add white wine to blanch. The water can be removed after a few seconds of boiling, and do not scald it for too long to avoid hardening.
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Soak in ice water
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Drain the water
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Add all the seasonings and stir well
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Marinate in the refrigerator for two days before serving
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