Janni Kyritsis

Braised and Grilled Octopus with Spanish Onions & Broadbeans

Serves 6

Ingredients

6 Medium size Octopus approx. 500g each
Zest of one lemon
3 Cloves Garlic
3 Sprigs Parsley cut into pieces
1tsp Oregano
Ground Black Pepper
cup Olive Oil

Method

Cut off heads and discard or use for another dish.

In a baking pan place octopus tightly, sprinkle with garlic, parsley, oregano, pepper, lemon and olive oil.

Place paper parchment over the top, then cover baking dish tightly with foil.

Cook in oven at 175 degrees . Octopus may take 1 half hours depending on the octopus.

After 1 hour of cooking, turn the octopus over and make sure it is submerged in its own liquid. Continue cooking until tender to the bite.

Allow to cook completely in its own liquid before removing from the pan.

Braised and Grilled Onions

On a baking tray place 12 slices of Spanish onions, 1/4 inch thick.

Drizzle equal parts of olive oil & white wine to just cover, sprinkle salt and pepper, place paper parchment over the top.

Cover the tray tightly with foil, cook at 175 degrees for approximately _ hour until soft.

Leave to cook completely in its own liquid before removing from the pan.

Octopus Sauce

Reduce the octopus liquid by half for more strength.

Roast 1kg Roman tomatoes on an oiled baking tray, cut in half, sprinkle with pepper and a pinch of oregano (No salt).

When the tomatoes are welled roasted pass through a sieve.

To finish the octopus sauce use 2 parts tomato sauce to 1 part octopus liquid to 1 part virgin olive oil. Check for seasoning.

To Serve

On a grill plate or BBQ, grill braised octopus and braised onions.

Serve with octopus sauce and plenty of blanched broad beans with the skin removed.