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Slow Cooker Octopus, Lemon & Potatoes

Slow Cooker Octopus, Lemon & Potatoes
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Prep Time: 20 min Serves: 4
Cooking Time: 5 min Yield: 4 cups
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This recipe features tender octopus cooked slow with lemon wedges and fingerling potatoes. Low in calories, octopus is rich in protein, iron and vitamin B-12.



1. Set a pot of water boiling in a pot on the stovetop.
2. Remove the beak and be sure to rinse the inside and outside of the octopus head and tentacles. Be sure the eyes and any other parts have been completely removed. Cut off the head of the octopus at its base.
3. When the water is boiling, use a pair of tongs to dip the octopus in the water repeatedly for about 10-15 seconds, or until the tentacles curl up.
4. Place the octopus in the slow cooker with slices from half a lemon, potatoes, a pinch each of salt and freshly ground pepper. Add water to cover.
5. Cook on high for 5 to 6 hours until tender, checking on the integrity of the suckers. Remove octopus and drain in a colander. Remove potatoes with tongs or a slotted spoon and let dry.
6. Thinly slice potatoes and octopus and toss gently in olive oil, salt, pepper, and capers, then plate and serve.

PC: Arthur Bovino


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