Fairground octopus

AT A GLANCE

  • Serves 6 people

  • 1 onion, coarsely chopped
  • 1 fresh bay leaf sprig
  • 1 large octopus, tentacles only (about 1.5kg, see note)
  • To serve: lemon wedges (optional)
  •  
  • Paprika and garlic oil
  • 125 ml (½ cup) extra-virgin olive oil
  • 1 garlic clove, very thinly sliced
  • ½ tsp each of sweet and smoked paprika
01   Bring a very large saucepan of salted water to the boil. Add onion and bay sprig and dunk octopus in water 3 times to blanch, then add to pan, cover with baking paper and weight with a smaller lid to submerge. Bring back to a simmer and cook, covered, over low heat until tender (2 hours). Drain, cool, then refrigerate until chilled (1 hour).
02   Meanwhile, for paprika and garlic oil, combine all ingredients in a small pan over low heat and cook until garlic just turns golden (5-10 minutes). Cool, transfer garlic to a bowl, using a slotted spoon, place a muslin-lined sieve over and strain oil, to remove paprika sediment, into a bowl. Set aside.
03   Slice octopus and transfer to a plate. Season to taste and drizzle with paprika and garlic oil and serve with lemon wedges.
Note You may need to order a whole octopus in advance from your fishmonger. Ask them to remove the head and beak.

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

LISA FEATHERBY AND VANESSA AUSTIN

Drinking Suggestion:

A CRISP, FLORAL ALBARIÑO. , suggested by MAX ALLEN

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