Recipe of the week: Steamed tentacles with vegetables and organic lemon juice

This is a simple Mediterranean recipe for a light, fresh and delicious dish. It’s great as a Summer meal but can also serve as an entrée in the colder months: simply make sure to always use your local seasonal vegetables.

Steamed Tentacles with Vegetables and Organic Lemon Juice


Octopus tentacles
Pepper grains
Seasonal vegetables (such as asparagus, zucchini, carrots and Roman broccoli)
Extra virgin olive oil
Organic lemon juice


Cut the octopus tentacles into pairs and place them in a vacuum seal storage bag. Add rosemary, poached garlic and pepper grains, and steam-cook the bag for 90 minutes.

After that, let it cool off slowly in its cooking water… this is a very important step, as the octopus will “relax” in its water and become soft and delicious!

Apart, parboil seasonal vegetables (such as asparagus, zucchini, carrots and Roman broccoli). Finally, add them to the octopus and season with extra virgin olive oil and organic lemon juice.

Thank you to Francesco Parravicini, Executive Chef at Palmaria Restaurant, Grand Hotel Portovenere, Italy, for the recipe.

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