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Dried octopus (he'e maroa): recipe illustration
Appetizers & nibbles

Dried octopus (he'e maroa)

Dried octopus is a Polynesian speciality with firm, smoky flesh, nibbled as a snack or side dish. It is dried in the sun or air, then lightly rehydrated before being served with lime and salt.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

101 kcal per serving

Protein
20.8 g
Carbohydrates
2 g
of which sugars
0.3 g
Fat
1 g
of which saturated fat
0.3 g
Fiber
0.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Clean the octopus by removing the ink sac, eyes and beak, then rinse it in cold water.
  2. Cut the tentacles into 4 to 5 cm pieces and leave the head whole or cut into strips.
  3. Rub the flesh with coarse salt and let it rest for 30 minutes in the fridge to tenderise it.
  4. Rinse the octopus, drain it, then spread it on a rack in the open air, away from flies, for 1 to 2 days until dry and slightly translucent.
  5. When serving, drizzle the dried octopus with lime juice and sprinkle with chili and a little pepper.

Variations and tips

Grilled version. Pass the dried pieces for 1 minute on a very hot plancha to make them crispy and more fragrant.

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Original Ecomely recipe.