Braised Octopus Recipe with Pink Grapefruit
Caterina Ceraudo's braised octopus recipe is pressure-cooked then finished in a pink grapefruit glaze for a beautiful freshness.
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
Ingredients
- 1 octopus, weighing 2–2½kg
- 3l water
- 200ml of white wine
- 1 lemon, zested
- 1 pink grapefruit, juice only
- salt
- 3 fennel bulbs, fennel fronds saved for garnish
- extra virgin olive oil
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