Seasoned Octopus

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Ingredients:
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
1.5kg octopus
sea salt and freshly ground pepper

1.

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.

2.

Fry slowly for a minute or two without browning the garlic,then add the octopus to the pot.

3.

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.

4.

When it’s cool enough to handle, slice into 1 inch pieces and char- grill quickly on a hot griddle with oil.

5.

Splash with lemon and season with salt and pepper.