How to cook Octopus

No. 34

I’ve always thought the most inspirational way of cooking is just going to markets and seeing what looks great. Generally everything is in season and what ever it is just calls out. On Saturday at Borough market there were lovely Octupi and I had to buy. The dish was really easy to prepare.

First give the Octpus a good wash and chop; place in a pan of cold water and bring to the boil, set a side. Fry off diced onion in a pan, later followed by garlic, slices of chorizo and then some chilli’s. Add a little white wine and reduce down. Then add two tins of tomatoes and blitz. Bring up to the boil and add the Octopus, and leave on a very slow simmer for 2 hours. Serve with a little roquette and some crusty bread.

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