Octopus braised in own juices
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.
Photo: Marina Oliphant
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- 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
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.