Octopus with capsicum and garlic paste

Name: Octopus with capsicum and garlic paste
Yield: 4
Ingredients: 200ml extra virgin olive oil; 25g fennel seeds; 2 tbs coriander seeds; 4 garlic cloves, bruised; 1 onion, chopped; 1 lemon, halved, plus extra cheeks to serve; 1kg large octopus tentacles (substitute 1 large octopus, head removed); Flat-leaf parsley leaves, to serve; 150ml extra virgin olive oil; 1 garlic bulb, cloves separated, peeled; 200g jarred roasted capsicums, drained; 50g almonds; 20g fresh breadcrumbs; 1 tsp smoked paprika; 1 tsp cayenne pepper; 2 tbs red wine vinegar; Juice of 1 lemon

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by Alex Munoz Labart

Feb 03, 2019

Ingredients (18)

200ml extra virgin olive oil
25g fennel seeds
2 tbs coriander seeds
4 garlic cloves, bruised
1 onion, chopped
1 lemon, halved, plus extra cheeks to serve
1kg large octopus tentacles (substitute 1 large octopus, head removed)
Flat-leaf parsley leaves, to serve

Capsicum and garlic paste

150ml extra virgin olive oil
1 garlic bulb, cloves separated, peeled
200g jarred roasted capsicums, drained
50g almonds
20g fresh breadcrumbs
1 tsp smoked paprika
1 tsp cayenne pepper
2 tbs red wine vinegar
Juice of 1 lemon
Flat-leaf parsley leaves, to serve

Method

1.

Heat oil, fennel and coriander seeds, garlic and onion in a large saucepan over medium heat. When hot, cook, stirring occasionally, for 6 minutes or until onion is softened. Add 2.5L water, lemon halves and 1 tbs salt flakes. Bring to a simmer. Add octopus, reduce to a slow simmer, cover and slowly simmer for 1 hour 45 minutes or until octopus is tender.
2.

Meanwhile, for the capsicum and garlic paste, combine oil and garlic in a small saucepan over low heat. When hot, gently cook, without simmering, for 30 minutes or until garlic is tender. Transfer to a heatproof bowl and stand until completely cooled.
3.

Place capsicum, almonds, breadcrumbs, smoked paprika, cayenne pepper, vinegar, lemon juice and cooked garlic (reserve oil to serve) in a blender and whiz until well combined. With the motor running, add cooled garlic oil in a steady stream until completely combined and smooth.
4.

When octopus is cooked, drain and slice into individual tentacles. Heat a chargrill pan or barbecue to high heat. Grill octopus for 2-3 minutes each side or until grill marks appear.
5.

Spread capsicum and garlic paste over serving plates and top with octopus. Scatter with parsley and serve with extra lemon cheeks.