Pan-Seared Octopus

Serves 4

• Ingredients:

  • 900g Octopus

  • 20g Garlic Cloves

  • 100g Lemon

  • 10g Oregano

  • 20g Parsley

• Method:

  • Using a knife, remove the head and the beak of the octopus from between the tentacles on the inside. 

  • Boil the octopus in a large pot of water for 40 minutes. 

  • Remove from the hot water, rinse with cold water and place into a bowl to rest. 

  • Drizzle with olive oil and chopped garlic. Leave to cool until room temperature for 30 minutes to 1 hour. 

  • Slice the tentacles into individuals and place into a frying pan on a medium-high heat with olive oil. 

  • Cook for 3-5 minutes per side until seared nicely on both sides.

  • Remove from the heat, then drizzle with some more olive oil, salt, pepper and a squeeze of lemon juice. Add the oregano and chopped parsley on top to garnish.