Prep/total time: 90 minutes
Skill level: Bit of effort
Costs: might be slightly overpriced
- half of a small octopus or 2-3 small octopus heads (500 g total)
- 2 bay leaves
- 1 tbsp. whole peppers
- 2 tbsps. balsamic vinegar
- ½ bunch of dill
- some basil leaves, finely chopped
- 3 fresh onions, finely sliced
- grated zest of 3 limes
- 2-3 tbsps. olive oil
- breadcrumbs (about 50 g or as much as necessary)
- 1 egg, lightly beaten
- 2 tbsps. self-rising flour
- sunflower oil for frying
- Wash and clean the octopus thoroughly, scrubbing the suckers well, to remove all the sand or grit.
- Place the octopus in a deep pot. Add the 2 bay leaves, 1 tbsp. whole peppers and the balsamic vinegar, but no water.
- Cover and allow to simmer for 60 minutes. (The octopus doesn’t need any water because it will release its own juices).
- Drain the juices and allow to cool.
- Chop the octopus into very small pieces. Finely chop the aromatics and fresh onions and put them all together in a bowl.
- Add the lime zest and olive oil and mix well.
- Season with salt and pepper and add the egg, flour and as many breadcrumbs needed for the mixture to come together. Put in refrigerator for at least 1 hour, or until firm.
- Form in to balls (about 40 g each) and dredge in flour.
- Fry in a generous amount of sunflower oil, until browned and cooked through. Place octopus balls on to paper towels to drain.
- Serve with lime wedges.
They can be stored in the freezer, after being dredged in flour, for up to 1 month.