Mediterranean Medley with Slow-Cooked Octopus Recipe

Name: Mediterranean Medley with Slow-Cooked Octopus
Total time: 270 min
Yield: 4
Ingredients: 1 kg Octopus; 250 g Cherry tomatoes; 2 Green chilli peppers; 100 g Black pitted olives; 1 tbsp Olive oil; 1 tsp Salt; 0.5 tsp Freshly ground black pepper

Delve into a dish where the sea meets the garden. Our slow-cooked octopus entwined with vibrant cherry tomatoes, fiery green chilli peppers, and peppery black olives makes for a sublime Mediterranean feast.

medium

04:30

METHOD

Step 1.
Begin by cleaning the octopus, removing the beak and ink sac, and rinsing it under cold water.
Step 2.
In a large pot, combine the octopus with enough water to cover it. Add a pinch of salt, then bring to a boil. Reduce the heat to low, cover, and let it simmer gently for 2 to 2.5 hours, or until tender.
Step 3.
Once the octopus is cooked to tenderness, remove it from the pot and let it cool slightly before cutting it into bite-sized pieces.
Step 4.
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the octopus pieces and cook until they start to gain some colour.
Step 5.
Add the halved cherry tomatoes and sliced green chilli peppers to the skillet. Cook for a further 3 to 4 minutes, or until the tomatoes just start to break down, creating a rustic sauce.
Step 6.
Stir in the rinsed black olives and cook for an additional 2 minutes, allowing all the flavours to meld together.
Step 7.
Season the medley with salt and freshly ground black pepper to taste. Serve warm as a delightful entrée or a hearty side dish.