Octopus braised in own juices

Name: Octopus braised in own juices
Cook time: 1 h 30 min
Cuisine: Italian
Ingredients: 2 large octopuses each 500g; 1/4 cup of extra virgin olive oil; 4 sliced garlic cloves; 1 tsp of well-washed salted capers; 10 roughly chopped olives; 4 anchovy fillets; 3 ripe, roughly chopped tomatoes; 1 cup of chopped parsley

STEVE MANFREDI

October 19, 2011

Octopus braised in own juicesMarina Oliphant

Time:1-2 hours

Large octopus benefits greatly from slow braising and, even though it seems like very little liquid is added, its usually tough tentacles yield enough moisture to make a deliciously rich sauce.

Ingredients

2 large octopuses each 500g
1/4 cup of extra virgin olive oil
4 sliced garlic cloves
1 tsp of well-washed salted capers
10 roughly chopped olives
4 anchovy fillets
3 ripe, roughly chopped tomatoes
1 cup of chopped parsley

Method

For 5-6 people, choose 2 large octopuses, each about 500g. Have your fishmonger clean the innards from the head.
Heat 1/4 cup of extra virgin olive oil in a big pan and add 4 sliced garlic cloves, a teaspoon of well-washed salted capers, 10 roughly chopped olives and 4 anchovy fillets. Stir for a minute. Add the octopus and a pinch of salt. Mix well, lower the heat, add 3 ripe, roughly chopped tomatoes and a cup of chopped parsley. Cover tightly and cook very slowly for an hour till the octopus is tender.
Serve with boiled potatoes.

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