Spicy Baby Octopus

Serves: to serve 6

Prep Time: 5 Minutes

Cook Time: 1 Hour 15 Minutes

Ready In: 1 hr 20 mins


3 tablespoons - extra virgin olive oil

4 cloves - garlic

1 - chili pepper

2 x 1lb cans - whole plum tomatoes

3 lb - fresh baby octopus (frozen works OK)

  - salt and pepper

  - fresh flat-leaf parsley

1 - lemon


  1. Peel and thinly slice the garlic. Cut the chili in half. Pour the olive oil in a large heavy pan on heat high. Add the garlic and chili and canned tomato and stir well. Cover with a lid and lower the heat to a high simmer for about an hour, stirring occasionally to help break down the tomatoes.
  2. When you feel the sauce is the right consistency (I like mine thick and chunky!), stir in the fresh or defrosted baby octopus and add salt and freshly ground pepper to taste. Cook for about 10 minutes until the octopus just tightens up a little. Go find that chili and get it out of the way! If you bite into it you’ll know and you’ll wish you didn’t!
  3. Zest the lemon and roughly chop a handful of fresh flat leaf parsley. Serve the octopus with crusty bread. Finish with fresh flat leaf parsley, lemon zest and a drizzle of good extra virgin olive oil and enjoy!