Ayesha Nurdjaja’s Octopus with Lemon and Castelvetrano Olives | Bobby’s Triple Threat | Food Network

Braised octopus may seem intimidating, but a pressure cooker makes it easy. Ayesha sears the braised tentacles when they come out of the pressure cooker and serves them with a sauce of lemon segments, Castelvetrano olives, mustard and cilantro.
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Ayesha Nurdjaja’s Octopus with Lemon and Castelvetrano Olives | Bobby’s Triple Threat | Food Network


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