Description
Delicious, tender octopus stewed in white wine, butter, caramelized onions, ginger, and garlic. This is a re-creation from a dish I had in Puerto Viejo, Costa Rica at a restaurant called Koki Beach. It was pretty spot-on. It is advised to wear gloves when handling an octopus because some people get a skin reaction. Since I didn’t have any available, and don’t have any known food allergies, I took my chances and ended up ok and rash-free.
Ingredients
- ¼ cup butter, divided
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 (1 pound) piece octopus, beak and eyes removed, or more to taste
- 1 teaspoon sea salt
- 1 cup crushed ice
- 2 tablespoons minced fresh ginger root
- 2 large cloves garlic, minced
- ½ (750 milliliter) bottle dry white wine (such as Pinot Grigio)
Prep Time: 25 mins
Cook Time: 2 hrs 35 mins
Total Time: 3 hrs
Servings: 4