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Confit octopus with turnip tops

Ingredients for 2 people

  • 1 octopus 500 grams
  • 1 kg of turnip tops
  • 1 clove of garlic
  • 1 chili pepper
  • Extra virgin olive oil
  • Salt and pepper
Confit octopus with turnip tops


  • Preparation time 20 minutes
  • Cooking time octopus 4 hours and 30 minutes
  • Cooking time turnip tops 15 minutes
  • Shock freezing time octopus 1 hour and 45 minutes


  • Confit octopus with turnip tops
  • Confit octopus with turnip tops


  • Average


Step 1: Preparation
Clean the octopus: remove eyes and beak and wash under cold running water.
Step 2: Octopus cooking
Place the octopus in a slightly larger container and cover with 1 liter of extra virgin olive oil. Add 2 orange peels and a bay leaf and cook it immersed in the oil in the Freddy preheated with the function of cooking at low temperature at 75°C for 4 hours and 30 minutes.
Step 3: Turnip tops
In the meantime, prepare the turnip tops: clean the buds by removing the inflorescences and the softer leaves and wash them under cold running water, then cook them in a pan with a little oil, half a glass of water, a clove of garlic and a chili pepepr for about 15 minutes.
Step 5: Plating
Drain the octopus from the oil, cut into small pieces and serve with turnip greens.
Step 6: Preservation of the octopus
You can quickly cool the octopus for 1 hour and 15 minutes, immediately after cooking, with the function of blast chilling of Freddy so you can then store it in the fridge for a week, fresh as just done.


You can also decide to freeze it with the shock freezing function of Freddy, if you want to keep it for longer in the freezer (about 4 months). If necessary, all you have to do is regenerate it in a pan, with a glass of water and covered with a lid, for 10-15 minutes.