Pan Seared Octopus with Cabbage Salad
SERVES: 4 | PREP TIME: 30 Minutes MIN | PRINT RECIPE
Ingredients
- 1 package Octopus*
- 1 Apple (thinly sliced)
- 1 Bag Shredded cabbage
- 4 Tablespoons Red Wine vineagar or other dressing of choice
Directions
In a large enameled cast-iron casserole, heat 2 tablespoons of the olive oil. Add the octopus and cook over moderately high heat, turning, until lightly browned all over, 2 to 3 minutes. Transfer the octopus to a plate.
Open package of shredded cabbage - place in bowl and drizzle with favorite dressing.
Thinly slice apple and add to salad. Serve octopus over salad.
Notes
Make Ahead:
The braised octopus can be refrigerated for up to 3 days.
Suggested Pairing:
Pair with a citrusy, full-bodied Italian white.
*Alvor products that can be used in this recipe:
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