Octopus Sisig

In Dip, Gluten-free, Wok on February 23, 2015 at 1:19 pm


If you’re starting with fresh octopus, you can follow Chef Tony’s instructions on how to prepare it to make sure that it stays tender.

Cool the boiled octopus in the pot with the liquid you boiled it in, strain then cut into manageable pieces. For this recipe, cut the tentacles into fine bits till it resembles ground meat. Marinate it in a mixture of a pinch of salt and pepper, 1 tablespoon of oregano leaves, 1 tablespoon of garlic powder, 1/4 cup of calamansi juice and 4 tablespoons of extra virgin olive oil for 30 minutes.


Over medium heat, lightly brown 3 cloves of minced garlic. Add the octopus bits and sauté till nicely brown. Pour on top of a bed of thinly sliced red onion (half a small head), cherry tomatoes and lettuce. Top with the oil marinade and serve with baked potatoes or RiCo™ Corn Rice. Add more calamansi juice and chili or later like my husband did, eat it with yummy vegannaise.



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