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Try your hand at this delicious recipe as seen in Episode 1 of River Cottage Australia.
Preheat your oven to 100 degrees Celsius. Once the oven is preheated, take a whole octopus and put into a heavy casserole with a lid. Add the carrot, onion, garlic and bay. Put the lid back on and roast until tender. Lit took Paul about 2 hours but this could take approximately 3 ½ hours though; it will depend on the size of the octopus.
You don’t need to add any liquid to the pot – just use the whole octopus. Octopus is heavily made up of water and it will release a lot of juice as it stews.
The liquid is absolutely delicious and will provide part of the dressing for the dish.
Once the octopus is tender, let it cool slightly and slice very thinly.
Arrange on a platter and dress with the radish, sliced onion, a little salt and pepper, the juices from the octopus roast, some lemon and olive oil.
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