Griddled octopus with potatoes and olives

Griddled octopus with potatoes and olives
  • Serves icon Serves 6
  • Time icon Hands-on time 45 min, simmering time 45-60 min, plus 2 days freezing/defrosting

Serve up Angela Hartnett’s octopus and potato starter as part of a big summer spread. It would work really well with her roasted red peppers and tomato pasta salad. 

Nutrition: per serving

Calories
274kcals
Fat
6.9g (1.2g saturated)
Protein
32.6g
Carbohydrates
18.3g (4.4g sugars)
Fibre
3.9g
Salt
0.2g
Calories
274kcals
Fat
6.9g (1.2g saturated)
Protein
32.6g
Carbohydrates
18.3g (4.4g sugars)
Fibre
3.9g
Salt
0.2g

Ingredients

  • 1kg prepared octopus (see tips)
  • 1 bay leaf
  • 2 fresh thyme sprigs
  • 1 onion, roughly chopped
  • 1 carrot, roughly chopped
  • 1 celery stick, roughly chopped
  • 1 garlic bulb, halved horizontally
  • ½ tsp ground coriander
  • ½ tsp whole white peppercorns (use black if you don’t have any)
  • 10 large new potatoes (such as charlotte)
  • Extra-virgin olive oil for drizzling and brushing

To serve

    • 5 fresh mint leaves, chopped
    • Grated zest 1 lemon
    • 1 small onion, finely chopped
    • Paprika to taste
    • 10 green olives, pitted and sliced
    • 2 tbsp chopped fresh flatleaf parsley

Method

  1. Rinse the prepared octopus (see tips) well under cold running water, feeling around the tentacles to ensure they’re free of grit. Remove the eyes and beak and clean the inside of the head. Put in a large lidded saucepan with the remaining ingredients (except the potatoes) and cover with cold water. Bring to a simmer, then turn the heat down so the water is barely simmering, cover with the lid and cook gently for 45 minutes. The flesh should be tender enough that it can be pierced with a cocktail stick. If it’s not ready, cover again and simmer gently for 10-15 minutes until cooked.
  2. Remove the octopus from the water and cool, ideally hanging it to cool quickly. Return the cooking liquid to a simmer, add the potatoes and cook for 10-15 minutes until tender. Drain, then thickly slice and toss with a little olive oil in a large bowl.
  3. Meanwhile, heat a griddle pan over a high heat. Cut the octopus into 8-10cm pieces, brush with a little olive oil and griddle, turning, until slightly charred all over.
  4. Add the mint leaves, lemon zest, chopped onion and paprika to the potatoes and toss to coat. Arrange the octopus over the top and sprinkle with olives and parsley to serve.

delicious. tips

  1. Buy the fresh octopus at least 2 days before you’re planning to cook. Freeze it for 24 hours, then defrost in the fridge overnight before starting the recipe. Freezing the octopus ensures the flesh stays tender once cooked.

    Buy ready-cooked octopus tentacles online from brindisa.com or ocado.com,
    then start the recipe from step 2, cooking the potatoes in water.

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