Slow-braised octopus with potato salad and anchovy dressing
Prep time less than 30 mins
Cook time less than 30 mins
Serves 6-8
From Saturday Kitchen
This dish takes some time but the oven does most of the work for you.
Method
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Preheat the oven to 140C/120C Fan/Gas 1.
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Heat a large casserole dish and add the oil and octopus. Add the tomatoes, garlic, rosemary and chilli (you can add a little more oil if you like). Place in the oven for 2 hours, check every now and then to make sure it’s not catching the bottom of the pan.
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For the salad, place the potatoes into a saucepan of salted water and bring to the boil. Cook for 10-15 minutes depending on the size, until done. Drain and set aside.
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Wilt the wild garlic and agretti in a frying pan with a little oil. Then put the garlic and agretti in a large bowl with the cucumber and chicories. Add the potatoes and mix. Season with salt and pepper.
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For the dressing, heat a small frying pan and add a little oil and the anchovies. Cook until they dissolve and then add the remaining ingredients and whisk. Just before serving add the dressing to the salad and mix.
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Serve the braised octopus with the salad alongside.
Ingredients
For the octopus
- 150-200ml/5-7fl oz olive oil
- 1 whole octopus (about 1½kg/3lb 5oz), cleaned and left whole, peak and eyes removed
- 450g/1lb fresh ripe tomatoes, chopped
- 1 garlic bulb, halved
- 1 sprig rosemary, leaves removed and finely chopped
- 1 red chilli, seeds removed and finely chopped
For the salad
- 450g/1lb Jersey Royal potatoes, cleaned, if small leave them whole, larger ones cut in half
- 20g/¾oz wild garlic, leaves left whole
- 20g/¾oz agretti (monk's beard), available online
- 2 tbsp olive oil
- ¼ cucumber, julienned
- 1 red head chicory, leaves shredded
- 1 white head chicory, leaves shredded
- salt and pepper
For the anchovy dressing
- 12 anchovies, marinated in red wine for 30 minutes
- 4 garlic cloves, chopped
- 3-4 tbsp olive oil
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