Massimo Mele of La Scala on Jersey revealed his best tips and secrets to cooking octopus in the Electrolux Taste Theatre at Taste of Sydney, with his Nonna’s recipe.


  • 1kg (2 lb, 4 oz) octopus tentacles

  • 5x garlic cloves, lightly smashed

  • 1x long red chilli, sliced (seeds removed, ifyou prefer mild hotness)

  • 1x tablespoon chopped flat-leaf (Italian)parsley

  • 1x tablespoon chopped marjoram

  • 250ml (9 fl oz/1 cup) white wine vinegar

  • 250ml (9 fl oz/1 cup) mild extra virgin olive oil

  • Extra white wine vinegar, to serve

  • 1x head of fennel

  • 1/2 head of radicchio

  • 1x celery heart light green leaves only

  • For the almond tarator

  • 2x slices of sourdough bread

  • 1/2 cup almond meal

  • 2x garlic cloves

  • 1/2 cup water

  • 50ml lemon juice

  • Salt and pepper to taste

  • Extra virgin olive oil, as needed

  • 100ml milk


  • 1.

    Place a large saucepan of sea water over high heat and bring to the boil. If sea water is unattainable, add 500g of rock salt to 5 litres (20 cups) of water and bring to the boil.

  • 2.

    Blanch the octopus three times in boiling water for about 5 seconds each time.

  • 3.

    Once complete, turn the heat down and add the octopus and potatoes to the same pan.

  • 4.

    Gently simmer for about 45 minutes, or until tender. Remove the octopus from the pan and set aside.

  • 5.

    Once the octopus is cool enough to handle, chop it into 5 cm (2 inch) pieces and put in a non-reactive bowl.

  • 6.

    Add all the remaining ingredients and leave to marinate for 2 hours minimum in the refrigerator.

  • 7.

    Remove the garlic. Season with more vinegar and season with freshly ground black pepper. It shouldn’t need any salt.

  • For the tarator:

  • 1.

    Dip bread in milk and leave for 15 minutes. Squeeze dry and place in processor along with almond meal and garlic. Add water to make a smooth paste, add olive oil, a little salt and pepper, lemon juice to taste.

  • 2.

    To serve place some almond tarator on a plate, top with marinated octopus. Finely slice some fennel, radicchio and celery heart and place on top and serve.

  • Tips:

  • 1.

    Triple blanch your octopus before simmering until tender.

  • 2.

    Booster mode on the InfinitePro induction cooktop allows you to reach high temperatures quickly.

  • 3.

    InfinitePro Chef Mode allows you to slide pots and pans across pre-set power settings without having to adjust controls, letting you prepare dishes faster, without the unnecessary wait.

  • 4.

    When chopping garlic, use the back of your knife and heel of your hand to crush it first and save yourself time.

  • 5.

    The Jug Blender features a unique 10-degree PowerTilt™ to ensure smoother results, whilst the intuitive control panel features pre-set drinks, smoothies, soups and ice crush buttons, as well as 3 speeds and a boost button.

  • 6.

    A little extra water might be needed. Consistency should be light and fluffy.

Nutritional information

Nutritional analysis per serving (14 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Massimo used the 6 zone maxisense InfinitePro induction cooktop (EHI965BA) from the Electrolux Inspiration range and The Jug Blender from the Masterpiece collection during his demonstration.

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