1 bulb of garlic, peeled and finely sliced
1 fresh red chilli, deseeded and finely sliced
3 or 4 parsley stalks, finely chopped
strips of rind from 1 lemon
sea salt and freshly ground pepper
Bring a large stock pot with a lid to the heat, add about 7 tablespoons of olive oil to the pot, then add garlic, chilli,
parsley stalks and lemon rind.
Fry slowly for a minute or two without browning the garlic,then add the octopus to the pot.
Give the pot a shake, put a lid on it and turn the heat down to a steady but slow simmer. The octopus will become tender over the next 15-20 minutes, depending on the size. Lots of liquid will cook out, making a delicious broth.To check on its tenderness, stick a fork into it and if it slides through it’s ready. If not leave it to simmer a little longer.
When it’s cool enough to handle, slice into 1 inch pieces and char- grill quickly on a hot griddle with oil.
Splash with lemon and season with salt and pepper.