Italian

Braised octopus and potatoes

Name: Braised octopus and potatoes
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Cuisine: /italian
Ingredients: 3 garlic cloves, peeled; 1/3 cup (80ml) extra virgin olive oil; 1kg whole octopus (or 1kg total small octopus), tentacles attached, cleaned (ask your fishmonger); 1/2 cup (125ml) white wine; 500g potatoes, peeled, cut into 5cm pieces; 1 cup flat-leaf parsley leaves, chopped; Juice of 1 lemon; Roughly torn sourdough, to serve

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by delicious. team

delicious. team

May 01, 2017

Many Italians have their ‘secrets’ to getting octopus meltingly tender – boiling with a wine cork, or in vinegar or sea water, or pummelling the beast to break down the fibres before putting it in the pot. A guaranteed tenderiser is to pop the fresh octopus in the freezer the day before you need it (or use a frozen one to begin with). It’s the method I find easiest, and it achieves a beautiful result every time. You can serve this dish right away, warm, or you can eat it chilled, which is excellent in hot weather. This recipe is an extract from Emiko Davies new cookbook, Acquacotta ($49.99), available now.

3 garlic cloves, peeled
1/3 cup (80ml) extra virgin olive oil
1kg whole octopus (or 1kg total small octopus), tentacles attached, cleaned (ask your fishmonger)
1/2 cup (125ml) white wine
500g potatoes, peeled, cut into 5cm pieces
1 cup flat-leaf parsley leaves, chopped
Juice of 1 lemon
Roughly torn sourdough, to serve

Method

1.

Place the garlic and 1/4 cup (60ml) oil in a large saucepan over low heat. Cook, swirling pan occasionally, for 2 minutes to infuse. Increase heat to high, then add the octopus. Cook octopus, turning, for 2 minutes or until evenly coloured. Add the wine and bring to the boil, then cover and reduce heat to low.
2.

Simmer for 45 minutes or until octopus is tender. Remove from the heat and set aside in the pan until cool enough to handle.
3.

Meanwhile, place potato in a large pan of cold salted water and bring to the boil over high heat. Reduce heat to medium and simmer for 12-15 minutes or until tender. Drain, then return to pan and cover to keep warm.
4.

Remove the octopus from saucepan using a slotted spoon and drain on paper towel. (If using a large octopus, you may need to peel the ‘skin’ by rubbing or scraping it gently – the ‘skin’ of small octopuses can stay on.) Cut the octopus into 5cm pieces and return to the pan. Add the potato, parsley, lemon juice and remaining 1 tbs olive oil, and stir to combine.
5.

Serve together in a large dish, warm or cold, with sourdough.