Octopus is one of the most underated of seafoods. Many cooks shun it because they're never sure how to prepare it. Slow cooking, in our opinion, brings out the best in octopus, rendering what can be tough and stringy to a tender fleshy-textured delight.
- 2½ tbsp extra-virgin olive oil
- 2 onions, finely chopped
- 6 garlic cloves, finely chopped
- 2.2 kg octopus tentacles, cut into 3cm lengths
- 400 gm canned whole peeled tomatoes
- 150 ml red wine
- 2 kg clams (surf or vongole), purged
- 400 gm podded peas, podded (around 750gm unpodded)
- 2 tbsp coarsely chopped dill
- 1Heat oil in a large casserole, add onions and garlic and sauté over low-medium heat until tender (7-8 minutes). Add octopus and sauté for 5 minutes, add tomatoes and crush, then add wine and bring to the simmer. Cover and simmer over low heat until octopus is tender (1-1¼ hours).
- 2Add clams to octopus and cook until clams open (1-2 minutes), then stir in peas and dill and cook until peas are bright green and tender (1-2 minutes). Season to taste and serve hot.