Ingredients
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2 medium size Octopus or 1 large one from one of the Blue Island Fish Markets
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1 carrot, peeled
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1 large onion, peeled
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2 sticks celery
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1 cinnamon stick
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2 bay leaves
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10 black pepper corns
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2 tablespoons olive oil
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1 shot white wine
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For the lentils:
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100 g yellow lentils, boiled
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2 tablespoons olive oil
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2 spring onions, finely chopped
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1 clove garlic, finely chopped
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1/2 carrot, finely diced
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Juice of ½ lemon
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Juice of ½ orange
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1 pinch salt
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1 pinch pepper
Instructions
For the octopus:
Cut off the heads of the octopuses and then the tentacles one by one. The octopus can also be prepared at one of the Blue Island Fish Markets.
Then slice the onion, carrot and celery.
Put the octopus in an ovenproof dish and add the pepper, cinnamon and bay leaves. Then add the chopped vegetables (carrot, celery and onion) and pour the wine and olive oil over them. Cover the ingredients with baking paper and then cover the dish with aluminium foil.
Bake for 2 hours in a preheated oven, at 200°C.
For the lentils:
Boil the lentils following the instructions on the pack.
Finely chop the garlic, spring onion and carrot and fry them on a high heat. Add the boiled lentils and season with salt and pepper. Finally, pour in the lemon and orange juice and leave to simmer.
Serve the lentils with the octopus on top. Drizzle with a little olive oil if desired.
Bon appétit!
