Recipe Index

Ingredients

• 21¼ oz octopus, cleaned
• 1 tsp salt, plus more for the cooking water
• 3 tbsp extra-virgin olive oil
• 1 garlic clove, thinly sliced
• Freshly ground black pepper, to taste
• 2 tbsp white wine or sherry vinegar
• 1 red onion, thinly sliced
• 3½ oz cherry or grape tomatoes, halved
• 1 large handful basil leaves
• 1 large handful flat-leaf parsley leaves, roughly chopped
• Lemon wedges, to serve
• Crusty bread, to serve (optional)

Method

1. Bring a large pan of salted water to the boil. Holding the octopus by the head, dip the tentacles in and out of the water two or three times so they curl, then lower it in completely.
2. Simmer gently for about 40 minutes, until a knife slides easily into the thickest part of a tentacle. Turn off the heat and let the octopus cool in its cooking liquid for 10 minutes; this keeps it tender.
3. Lift out the octopus, drain well and cut it into bite-sized pieces, slicing the tentacles on the diagonal.
4. While still warm, toss the octopus with the olive oil, garlic, vinegar, salt and a good grinding of black pepper so it soaks up the dressing.
5. Fold in the red onion and tomatoes and leave to stand for at least 15 minutes at room temperature.
6. Stir through the basil and parsley just before serving, and serve with lemon wedges and crusty bread, if you like.

Prep: 20 min · Cook: 40 min · Total: 60 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data