Octopus

Ingredients

• 1 bulb of garlic, peeled and finely sliced

• 1 fresh red chilli, deseeded and finely sliced

• 3 or 4 parsley stalks, finely chopped

• strips of rind from 1 lemon

• 1.5kg octopus

• sea salt and freshly ground pepper

Method:

1. Bring a large stock pot with a lid to the heat, add about 7 tablespoons of olive oil to the pot, then add garlic, chilli, parsley stalks and lemon rind.

2. Fry slowly for a minute or two without browning the garlic, then add the octopus to the pot.

3. Give the pot a shake, put a lid on it and turn the heat down to a steady but slow simmer.

4. The octopus will become tender over the next 15 - 20 minutes, depending on the size.

5. Lots of liquid will cook out, making a delicious broth.

6. To check on its tenderness, stick a fork into it and if it slides through it’s ready. If not leave it to simmer a little longer.

7. When it’s cool enough to handle, slice into 1 inch pieces and char-grill quickly on a hot griddle with oil.

8. Splash with lemon and season with salt and pepper.