You will need
    • For the first recipe:
    • octopus;
    • carrots;
    • bow;
    • garlic;
    • butter;
    • tomato paste;
    • Basil;
    • mint;
    • salt;
    • pepper;
    • oregano;
    • olives;
    • canned green peas;
    • a dry red wine.
    • For the second recipe:
    • octopus;
    • red onion;
    • vinegar;
    • salt;
    • oyster sauce;
    • pepper;
    • olive oil;
    • cherry tomatoes.
    • For the third recipe:
    • octopus;
    • bow;
    • salad;
    • tomato;
    • olive oil;
    • lemon;
    • sea salt.
To make the stew, take 750 grams of young octopus, gut and cut into small pieces. Grate one carrot. Peel three onions and chop cubes. Then chop three cloves of garlic. Heat a pan and melt 40 grams of butter. Saute the onion with garlic for 2 minutes. Add octopus and cook over low heat for another 5 minutes. Put in the pan the carrots and mix all the ingredients with two tablespoons of tomato paste. Season with Basil, mint, salt, pepper and oregano to taste. Cut into slices 10 black olives and add to the octopus, and pour one jar of canned green peas. Pour one Cup of dry red wine and simmer for one hour over medium heat. On the side serve of spaghetti.
Bake the octopus and oyster sauce. First we need to prepare pickled onions. Cut into thin rings 5 heads red onion, boil and dip one hour in a solution made from 4 tablespoons vinegar, teaspoon salt and Cup water. Take a kilo of the octopus and remove all the innards, eyes and ink bags. Boil a pot of water and immerse it each octopus in half a minute. Then peel off blackened skins and transparencies. Wrap the octopus in plastic wrap and repel kitchen mallet. Preheat the oven to 200 degrees Celsius. Cover the pan with foil and put on her octopus. Bake for 10 minutes, and then drain the pan with the formed juice. Coat each octopus, oyster sauce and pepper. Increase the temperature in the oven up to 250 degrees Celsius and cook for another 10 minutes. Finished octopus put on a dish, drizzle with olive oil, garnish with cherry tomatoes and place on top of pickled onions.
Prepare young octopus salad. To do this, boil in a saucepan 1 liter of water and add 100 grams of dry red wine. Put 500 grams of gutted octopus and cook for 15 minutes on low heat. Then cool, remove skin and chop into small pieces. Slice one onion the onion into strips, cut 80 grams of lettuce and chop one large tomato into small cubes. Combine all ingredients, season with olive oil and juice of half a lemon, sprinkle with sea salt to taste. Mix well and garnish salad thin circles of lemon.