Octopus in the Sardinian way

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  • 50ml/2fl oz olive oil
  • 1 bulb garlic, cut in half horizontally
  • 12 salad onions or large spring onions, white parts only, trimmed
  • 8 medium octopus legs, cut into bite-sized pieces on the diagonal
  • 1 lemon, juice only
  • 2 fresh bay leaves
  • large sprig fresh thyme, leaves only
  • 8 black peppercorns, left whole
  • 300g/10┬Żoz fresh peas, pods removed (unpodded weight)
  • generous knob cold butter, or dash olive oil
  • 4 wild fennel fronds, chopped (optional)