Octopus

AT A GLANCE

  • Serves 10 people

  • 1 large octopus (about 4kg
  • 30 gm (¼ cup) sea salt flakes
  • 50 ml vinegar
01   Beat octopus tentacles lightly with a meat mallet until tenderised.
02   Remove large suckers and discard, then peel away excess skin.
03   Cut the head from the body just below the eyes.
04   Remove the beak from the centre of the tentacles by turning the tentacles inside out and pushing the beak through.
05   Add the salt to a large stockpot of water and bring to the boil.
06   Dunk octopus three times, then add vinegar and simmer over low heat until tender and cooked through (1 hour). Drain well.

Topics:

MASTERCLASS, GREEK, SEAFOOD, HOW-TO, OCTOPUS, SPRING

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

KATY MILLS

FEATURED IN

Oct 2011

Oct 2011

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