20 mins
Spicy Baby Octopus
Recipe by Graham
Spicy Baby Octopus is a simple dish that's packed with flavour. Tender baby octopus with a spicy chunky tomato sauce fresh parsley and finished with lemon zest that brightens up the dish to a new plateau.
Spiced Parsnip Shepherd's Pie 
Spicy Beef Curry with Rice Ingredients for Spicy Baby Octopus
Currently displaying quantities in US Imperial Measurements
How to Cook Spicy Baby Octopus
- 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.
- 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!
- 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!
GRAHAM'S HOT TIP:
Don't forget to extract that chili pepper after cooking. You'll spoil somebody's day otherwise!
Reviews of Spicy Baby Octopus
| December 24 2014 Made the this recipe exactly as it directed and even served it with crusty bread. It was absolute delicious. I cannot believe that something so simple with such few ingredients can turn out so fabulous (making it again right now). My sister just returned from a trip to Italy and told me about eating this at a restarant there. She reckons mine is just as good. Thanks for sharing!!!!! raina (1 review) |
What To Eat Tonight
Not everything is right for freezing. Some foods, however, just beg to go into the freezer waiting for that moment when you need them most!
Many people think that Japanese recipes are complex and need expert tuition. Not necessarily so! Our range of recipes are so easy.
The versatile egg just hides quietly in your kitchen waiting for the word of command, then transforms itself into a million different meals.
Other Fish & Seafood Recipes
Scallops with Garlic and Parsley are called "Coquilles St. Jacques à la Provençal" in France, which strikes me as much more romantic !
Trout is an exquisite fish with the most delicate texture and flavour. It is not suitable for poaching but tastes delectable straight from the grill.
A lovely, spicy new way with salmon, with the horseradish perfectly complementing the fish, and a good source of omega-3 to boot.
