Photo: Marina Oliphant
- 2 kg large octopus
- 1 large onion, diced
- 4 tbsp olive oil
- 1 clove garlic, sliced
- 1 carrot, roughly chopped
- 1 stick celery, chopped
- 2 cups red wine
- 1/2 can tomatoes, chopped
- 2 bay leaves
- Handful of kalamata olives
- Chopped parsley
However, it's still not that common in the markets. If you have never cooked it before, don't be intimidated by its size. It is quite a hardy and easy thing to cook; the skin peels off easily and I like to leave the suckers on because they look great.
Cook the octopus in a large pot of boiling water for 15 minutes. Drain and, when cool enough to handle, peel skin and cut into 3cm lengths.
Gently cook the onion in oil until soft and golden, then add the garlic, carrot and celery, and cook until they have also softened and turned golden. Season and add the octopus, wine, tomatoes and bay leaves.
Simmer gently for 25 minutes, add the kalamata olives and continue cooking for another 10 or 20 minutes or until the octopus is tender.
Finish with parsley and serve hot.
This recipe is featured in the book, Summer which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
- Main Ingredients - Squid/Octopus
- Cuisine - Greek