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Slow Braised Octopus

A fresh Octopus dish filled with tasty ingredients


  • ½ bulb of fennel

  • ½ Spanish onion

  • Rosemary

  • Cherry tomatoes

  • 1 chorizo

  • 1 octopus leg – about 20cm long

  • Olive oil

  • 1 bottle of dark beer


  • 1.

    Slice fennel, onion and chorizo and place in an oven proof dish.

  • 2.

    Place octopus leg on top drizzle olive oil and then pour in beer, season with salt and pepper.

  • 3.

    Mix with hands so that everything gets mixed in and well coated - octopus should sit in the liquid.

  • 4.

    Make a small cross with a sharp knife in the bottom of each cherry tomato and scatter around dish and then cover the dish and marinate for a couple of hours.

  • 5.

    Pre heat oven to about fan forced 150.

  • 6.

    Cover dish tightly with foil and prick once to allow for steam to escape.

  • 7.

    Cook for around 1 – 1 ¼ hours.

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