serves
8
prep
20 minutes
cook
30 minutes
difficulty
Easy
serves
8
people
preparation
20
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 1 kg octopus tentacles
- 4 fresh bay leaves
- 1 sprig rosemary, broken
- extra virgin olive oil for cooking, plus 1–2 tbsp extra
- 200 g tomatoes, various varieties and colours
- 100 g green olives, pits removed, stuffed with capsicum
- 100 g kalamata olives, pits removed
- 1 tbsp chervil, roughly chopped
- 1 tbsp chives, roughly chopped
- 1 tbsp dill, roughly chopped
- 1 tbsp oregano, roughly chopped
- 1 lemon, juiced
- ½ cucumber, diced
- ½ small red onion, diced
- 50 g feta, diced
- ½ red chilli, seeds removed, chopped
- smoked paprika, to garnish
Instructions
- Place octopus in the base of a cold, heavy-based pan. Add bay leaves, rosemary, and enough extra virgin olive oil to cover. Simmer over low heat for 30–40 minutes. Cool in oil, then drain on a dish.
- To make the salad, dice tomatoes into equal-size pieces. Halve olives. Combine tomato, olive, herbs and lemon juice, and season with salt and pepper. Add cucumber, red onion, feta and chilli to salad. Gently stir through with extra olive oil until combined.
- Thinly slice octopus. Spoon salad into small bowls. Top with 3–4 slices octopus. Garnish with a pinch of smoked paprika.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
