Braised octopus with tomato and olives
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.