Take your time for a deliciously different slow-cooked recipe of stewed octopus.
Ingredients
- For the stewed octopus
-
- 1kg/2lb 4oz
octopus, cleaned, cut into 5cm/2in pieces - 1
lemon, zest and juice only - 3
garlic cloves, bashed - 3 sprigs fresh
thyme - 4 tbsp
olive oil - 2
onions, thickly sliced - 2 bay leaves
- 350ml/13fl oz
red wine - 1 x 400g/14oz tin
tomatoes - 4 tbsp roughly chopped fresh flatleaf
parsley
- 1kg/2lb 4oz
- For the herb tabbouleh
-
- 110g/5oz
bulgur wheat, soaked in cold water overnight - 1
red onion, finely chopped - 1 bunch chopped fresh flatleaf
parsley - 1 bunch chopped fresh
mint - 1
lemon, zest and juice only - 4 tbsp extra virgin
olive
- 110g/5oz
Preparation method
-
Freeze the octopus for at least 48 hours and then defrost in the fridge overnight – this helps tenderise the octopus.
-
Rinse well under cold water and pat dry. Place the octopus into a bowl with the lemon zest, juice, garlic and thyme and mix until well combined. Cover with clingfilm and chill in the fridge to marinate for one hour.
-
Heat the olive oil in a saucepan, add the onions and fry for five minutes, or until softened.
-
Stir in the marinated octopus and fry for 2-3 minutes. Add the bay leaves and red wine. Bring to the boil and cook until the volume of wine has reduced by half.
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Add the tomatoes and return to a simmer, then cook gently for 1-1½ hours, or until the octopus is very tender. Season to taste with salt and freshly ground black pepper. Stir in the parsley.
-
For the herb tabbouleh, drain the bulghur wheat and place into a large bowl. Add the remaining ingredients and mix until well combined. Season to taste with salt and freshly ground black pepper.
-
Spoon the tabbouleh onto a plate and serve alongside the octopus.
James Martin recipes from Saturday Kitchen
Overnight preparation time
1 to 2 hours cooking time
Serves 4
