Braised Octopus With Chilli And Mint

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.

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

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