This delicious dish is an excellent source of lean protein that is naturally low in fat. It is also high in B-vitamins and minerals.
- 500g fresh octopus
- 3 cloves of garlic
- 2 bay leaves
- 1 tbsp olive oil
- 1 lemon
- small bunch parsley
- Most importantly, freeze the octopus for a few hours before cooking.
- Thaw and rinse well.
- Remove the head by cutting just below the eyes. Remove the beak and brain/insides. Leave the head and tentacles whole at this point.
- Bring a large pot to the boil with salt, bay leaves and 2 cloves of crushed garlic.
- Gently dip the tentacles in a couple of times before fully submerging the octopus. This will make the tentacles curl up neatly.
- Allow to boil for 30-40 minutes depending on the size of the octopus. Be careful, an undercooked octopus is mushy but an over cooked one is tough. A fork should be able to piece the octopus with just a little resistance.
- Remove from the boiling water and allow to cool.
- In the meantime prepare the marinade. Place 1 tablespoon of olive oil in a bowl. Add 1 clove of crushed garlic, a small bunch of chopped parsley and a squeeze of lemon.
- Chop the octopus into bite size pieces and mix in with the marinade. Allow to marinade for at least 20 minutes. This can be left over night.
- Serve with a side salad or grilled veg.