Octopus tentacles with radicchio and orange salad

Instructions

1. Place a large, heavy-based saucepan over medium-high heat. Add a generous drizzle of olive oil and heat until it begins to smoke, then add the garlic, onion and peppercorns. Cook, stirring, for 3 minutes until fragrant.
2. Add the octopus to the pan and sear for 2 minutes per side. Add the apple cider vinegar, salt and bay leaf to the pan, then simmer for 3-4 minutes. Add enough warm water to cover the octopus, then cook for 35-40 minutes over medium heat.
3. Strain the octopus with a fine mesh strainer, then place onto a large baking tray and refrigerate for 30 minutes. Once chilled, separate the tentacles from the body by cutting just below the head where they connect. The octopus can be prepared to this stage three days in advance if you like.
4. To make the salad, heat a heavy-based frying pan over medium-high heat, then add half the olive oil. Cook the radicchio until caramelised and lightly charred, turning so each cut side is pan-fried, then remove to a plate. Clean out the pan with paper towel, then add the remaining olive oil. Add the orange segments and cook until golden-brown, then remove to the plate with the radicchio to cool. Once cooled, add the radicchio, orange segments and remaining salad ingredients in a large bowl and mix gently to combine. Set aside.
5. Once ready to serve, heat 2 tbsp oil in a large frying pan over high heat. Cook the octopus tentacles for 2 minutes per side, or until browned and crisp. Remove from the heat and cut into 1 cm slices, Place into a medium bowl and drizzle with olive oil, sprinkle with salt and a little smoked paprika and toss lightly to combine.
6. Spoon the radicchio and orange salad onto a large serving platter. Top with the octopus and serve.