Baby Octopus with Garlic and Herbs

Name: Baby Octopus with Garlic and Herbs
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 servings
Ingredients: 700 g baby octopus, cleaned (fresh or thawed if frozen); 30 ml olive oil; 5 cloves garlic, minced; 0.5 teaspoon chilli flakes (optional); 120 ml dry white wine (e.g. Sauvignon Blanc or Pinot Grigio); 400 g chopped tomatoes, undrained; 1 teaspoon dried oregano; 0.5 teaspoon salt; 0.25 teaspoon ground black pepper; 15 g fresh parsley, chopped; 0.5 null lemon, juiced

#Intermediate #Seafood

Total Time75mins

Rating0.0/ 5.0

Servings4people

Ellie Perez

@ellieperez

Ingredients

baby octopus, cleaned (fresh or thawed if frozen)700 g

olive oil30 ml

garlic, minced5 cloves

chilli flakes (optional)0.5 teaspoon

dry white wine (e.g. Sauvignon Blanc or Pinot Grigio)120 ml

chopped tomatoes, undrained400 g

dried oregano1 teaspoon

salt0.5 teaspoon

ground black pepper0.3 teaspoon

fresh parsley, chopped15 g

lemon, juiced0.5

Instructions

If the baby octopus hasn’t been cleaned, remove the beaks and ink sacs, then pat them dry.

Heat the olive oil in a heavy-based pan over a medium–high heat. Sear the octopus for 2–3 minutes on each side, until lightly browned. Transfer to a plate.

Reduce the heat to medium and add the garlic and chilli flakes. Fry for about 1 minute, until fragrant.

Pour in the white wine, scraping up any brown bits, and simmer for 1 minute. Stir in the chopped tomatoes, dried oregano, salt and black pepper, then bring back to a gentle simmer.

Return the octopus to the pan, cover with a lid, reduce the heat to low and simmer for 45–60 minutes, until tender.

Remove from the heat and stir in the parsley and lemon juice. Season to taste and serve warm.

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