Recipes

Slow-braised octopus with potato salad and anchovy dressing

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

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Ingredients

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