Marinated octopus

Name: Marinated octopus Andrew McConnell
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 165ml olive oil; 1kg octopus tentacles or 1 large octopus (head removed), cleaned; Juice of 2 lemons; Pinch each ground cumin and Aleppo pepper (optional – substitute dried chilli flakes); 20.00 ml chopped flat-leaf parsley leaves

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10m

35m

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by Andrew McConnell

Chef, restaurateur and delicious. contributor

May 25, 2018

Andrew McConnell serves up a Middle Eastern take on octopus with some delicious results.

2/3 cup (165ml) extra virgin olive oil
1kg octopus tentacles or 1 large octopus (head removed), cleaned
Juice of 2 lemons
Pinch each ground cumin and Aleppo pepper (optional – substitute dried chilli flakes)
1 tbs chopped flat-leaf parsley leaves

Method

1.

Heat 100ml oil in a large saucepan with a fitted lid over high heat. Add octopus and cook, turning occasionally, for 5 minutes or until colour is evenly changed. Cover, reduce heat to low and cook, turning halfway, for 30 minutes or until tender.
2.

Remove from heat and stand, covered, for 15 minutes to cool slightly. Add remaining 65ml oil, lemon juice, cumin and Aleppo pepper, if using, and toss to combine. Transfer octopus to a serving platter, spoon over some cooking juices and scatter with parsley to serve.

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