Octopus in Garlic and Wine

Tender octopus finished with garlic, wine, parsley and olive oil.

• Serves: 4 people
• Preparation: 25 min
• Cooking: 50 min

Ingredients

• 2 medium octopuses, cleaned
• 1 fresh chilli, divided
• 1 lemon, divided
• 1 tbsp black peppercorns
• 6 bay leaves
• 10 garlic cloves, crushed and divided
• 1 small red onion, diced
• 30 g fresh mint
• 30 g fresh basil
• 10 cherry tomatoes, halved
• 1 tbsp sun-dried tomatoes, diced
• 120 ml dry white wine
• 1 tbsp capers, rinsed
• 1 tbsp pitted black olives, chopped
• Extra-virgin olive oil
• Black pepper

Method

1. Boil the cleaned octopus gently with half the chilli, lemon, peppercorns, bay and half the garlic until fork-tender, about 40 minutes.
2. Drain, remove the beak if necessary and cut the tentacles and head into substantial pieces.
3. Soften the onion in olive oil, then add the remaining garlic, chilli and sun-dried tomato.
4. Add the octopus, cherry tomatoes and white wine and cook until the liquid reduces by half.
5. Stir in the rinsed capers, olives, mint and basil, cook gently for 5 minutes and finish with lemon and black pepper.

Food safety: Cook the octopus until fork-tender and at least 63°C throughout.