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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 Ingredients Octopus tentacles Rosemary Garlic Pepper grains Seasonal vegetables (such as asparagus, zucchini, carrots and Roman broccoli) Extra virgin olive oil Organic lemon juice Directions 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. If you have a recipe you would like to share with  A Luxury Travel Blog’s readers, please contact us.

Paul Johnson

Paul Johnson is Editor of A Luxury Travel Blog and has worked in the travel industry for more than 30 years. He is Winner of the Innovations in Travel ‘Best Travel Influencer’ Award from WIRED magazine. In addition to other awards, the blog has also been voted “one of the world’s best travel blogs” and “best for luxury” by The Daily Telegraph.

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