RECIPE BY:

Courtney Roulston

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 1 octopus, around 700g
  • 1 carrot, roughly chopped
  • 1 small brown onion, roughly chopped
  • 2 bay leaves
  • 1 clove garlic, skin on, lightly bruised
  • 10 black peppercorns
  • ¼ bunch flat leaf parsley
  • 2 Tablespoons Cobram Estate classic EVOO
  • 200g small tomatoes, on the truss
  • 2 cloves garlic, sliced
  • 1 long red chilli, roughly chopped
  • 2 Tablespoons sherry vinegar
  • 1 Tablespoon caster sugar
  • 2 Tablespoons flat leaf parsley, chopped

METHOD:

  • Remove the beak and eyes from the octopus, wash under cold water and place it into a large pot with the carrot, onion, bay leaves, garlic, pepper and parsley. Cover with cold water, season with a good pinch of sea salt and place onto a medium heat. Bring up to a boil, then turn down to a gentle simmer, cover and cook for 1 ½ hours, or until the octopus is tender. Remove the octopus from the stock and allow to cool before slicing into portions.
  • Heat the oil in a non-stick frying pan over a medium heat. Cook the tomatoes for 3-4 minutes, or until just blistered. Remove the tomatoes form the pan and place back onto a medium heat. Add in the octopus, garlic and chilli and cook for 2-3 minutes to warm through the octopus. Pour in the vinegar, sugar, parsley and a pinch of sea salt and stir through until the sugar has dissolved. To serve place the octopus onto a serving plate. Arrange the tomatoes on top of the octopus and drizzle with the sweet and sour dressing. Serve warm.

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