Ingredients
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1 large Octopus (about 1 kg) from one of the Blue Island Fish Markets
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1 cup olive oil
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1 cup dry red wine
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1 bay leaf
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4-5 black peppercorns (whole)
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4 large red peppers, cut into 2cm slices
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1 large onion, cut into thick slices
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6 cloves garlic, thickly sliced
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2 sticks celery, fibres removed, in 5cm pieces
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2 sprigs fresh rosemary, 10cm each
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1 large tomato, chopped into cubes
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3 tablespoons parsley, finely chopped
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2 tablespoons orange zest
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Salt
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Freshly ground pepper
Instructions
Purchase the cleaned Octopus from one of the Blue Island Fish Markets.
Boil the octopus in 1 cup hot water over a low heat until soft. Take it out, drain it, saving the juice, and cut it into 2cm long pieces. Then heat the olive oil and sauté the peppers, onion, garlic and celery, stirring until soft. Add the tomato and cook for another 5-6 minutes. Add the octopus, whole peppercorns, rosemary, tomato, red wine and bay leaf.
Then, pour in the octopus juice, stir, taste and add salt if necessary. Add the freshly ground pepper. Cover the pan, lower the heat to medium and cook for about 15 minutes, until the vegetables soften, taking care not to overcook.
Finally, before serving, sprinkle with parsley and orange zest
Bon appétit!
