I am sure you have had enough of my gallivanting around France so I thought it was about time I did a recipe and get back to some healthy eating after the holidays.
Whole Octopus can be found quite easily in the supermarket and it is fairly cheap. It is something different and if cooked in the right way it is delicious.
If you do not know how to prepare it (this is possibly what puts people off )start by having a look online and there are some great video’s on how to prepare your Octopus. I am sure your supermarket or fish monger would prepare it for you if you asked or if you are not sure about it you can use frozen Octopus which can found in Asian Supermarkets. This is also good with other types of seafood if Octopus is not your thing!
This dish is similar to Polpi in Umido which originates from Puglia in Southern Italy. Octopus requires either quick cooking as in Calamari or long slow simmering so with this recipe give yourself plenty of time and keep the temperature down do not be tempted to rush or it will be a disaster!!
1 Fresh Octopus
3 tbsp Olive Oil
4 cloves of Garlic finely chopped or crushed
1 can of chopped tomatoes/ baby tomatoes
250 mls White wine
1 tbsp Sugar
1 tsp Salt
1 tsp Chilli Flakes
Good handful of chopped Dill and Parsley
Pepper to season
Bring a large pot of salty water to the boil. Place the prepared octopus into the boiling water, cook for 1-2 minutes, drain and remove.
Cut the octopus into large pieces and saute in olive oil over medium-high heat for 2-3 minutes. Add the garlic and saute for another minute or two.
Add the wine and bring to the boil. Stir well and let it cook down for 3-4 minutes. Add the tomatoes and chilli flakes and let it simmer.
Add the salt and the sugar. Mix well, cover and simmer for 30 minutes.
After 30 minutes, add half the dill and half the parsley. Check the octopus sometimes small ones can be tender in just 30 minutes.If they are still chewy, cover the pot again and simmer for up to another 45 minutes.
When you think they might be nearly done with 5-10 mins left uncover, turn up the heat a little bit to reduce the sauce down.
Use the remaining dill and parsley to sprinkle on top and season with black pepper.
Great served simply with crusty bread to mop up the delicious sauce.