Slow-braised octopus with potato salad and anchovy dressing

This dish takes some time but the oven does most of the work for you.

Unfortunately we are unable to add this recipe to your favourites, please try again later.


For the octopus

  • 150-200ml/5-7fl oz olive oil
  • 1 whole octopus (about 1½kg/3lb 5oz), cleaned and left whole, peak and eyes removed
  • 450g/1lb fresh ripe tomatoes, chopped
  • 1 garlic bulb, halved
  • 1 sprig rosemary, leaves removed and finely chopped
  • 1 red chilli, seeds removed and finely chopped

For the salad

For the anchovy dressing