Ingredients

 

1 kg octopus

1 kg squid

1 cup olive oil

2 cups dry white wine

Salt, Pepper

2 cloves crushed garlic

A batch of parsley

½ lemon

 

Directions

 

The night before you plan on making this dish, make sure to defrost the octopus and calamari into the refrigerator overnight or until they are soft. Next, slice the calamari into rings and cut the octopus into pieces.  

 

In a pot, pour the ½ cup of oil and let it come to a heat. Once the oil has been heated well, add one clove of garlic along with your octopus. Stir well in order to assure all the juice of the octopus has been evaporated. Next, pour 1 cup of white wine and allow for it to boil for a few minutes or until the alcohol evaporates. Add your salt and pepper. Then covering the pan, allow for the liquids to simmer until all of the liquid has been absorbed. Next, check the softness of the octopus and if it needs to be cooked more, add a little bit of water and allow to continue to cook.

 

For the squid, we will do the exact same steps as we did for the octopus. Please note that the octopus and the squid cook at different times. The octopus needs 35-40 minutes and the squid needs about 20. So, you can start cooking the octopus in the pan, and continue the same steps with the squid. 

 

Clean your batch of parsley under cold water, and then dab on a paper towel to dry.  Chop finely. In a bowl, mix the chopped parsley leaves with your cooked octopus and calamari. Once mixed well, transfer to a plate, squeeze your lemon juice on top, and serve!