Octopus Recipe


  • 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


  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.