• 6servings
  • 60minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C
MineralsMagnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup (125mls) olive oil

  2. 2 medium onions, sliced

  3. 2 cloves garlic, sliced

  4. 1 chilli, chopped

  5. 1 kg baby octopus, cleaned and halved.

  6. 300 mls Pinot Noir wine

  7. 1 bay leaf

  8. 1 strip orange peel

  9. 2 tablespoons olive oil, extra

  10. 600g kipfler potatoes, scrubbed

  11. cup finely chopped mint

  12. 2 tablespoons chopped parsley

  13. freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Heat oil in a large saucepan, add onion and cook over low heat or until soft. Add garlic, chilli and octopus and cook for a further minute. Pour in the pinot noir and add bay leaf and orange peel, Simmer covered for 45 minutes or until tender. Let cool in liquid.

  2. Meanwhile, preheat oven to 200C. Slice potatoes thickly and toss with olive oil. Season and bake for 40 minutes or until crisp and golden.

  3. Stir mint and parsley through the octopus and season. Place potatoes on a large platter top with octopus and serve at room temperature.


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