Braised octopus with tomato and olives

Serves 4 people

This dish really comes together with the addition of green and black olives.

  • 800g baby octopus, cleaned, patted dry
  • 1 red onion, sliced
  • 4 garlic cloves
  • 1 tsp fennel seeds
  • 1 sprig rosemary, picked
  • 2 sticks celery, sliced
  • ½ head fennel, sliced
  • ¼ cup green olives, pitted and halved
  • ¼ cup black olives, pitted and halved
  • 2 x 400g tins whole peeled tomatoes
  • 2 sprigs basil

1 Sautee the onion, garlic and fennel seeds in a little olive oil until softened over a moderate heat.

2 Add the octopus, rosemary, celery and fennel and cook for 3 minutes.

3 Add the olives, tomatoes and basil, and season well with salt and pepper.

4 Turn the heat to low, place the lid on, and cook for 2 hours, stirring occasionally.

5 Serve with saffron rice or flat bread.

Professional Tip: Another easy way to tenderise octopus is to freeze it, meaning that buying frozen octopus can be just as handy as getting fresh.