Octopus is simpler to cook than you think. Buy it whole or get our Morrisons fishmonger to clean and cut into pieces for you, before making this delicious recipe. Morrisons chef Richard maximises its flavour with smoky paprika and chickpeas (swap those for pasta or potatoes if you prefer).
prep in 75
cook in 10
2 small octopus (approx 1kg in total; ask our Fishmonger to clean and prepare it for you)
2 tbsp olive oil
1 large onion, peeled and chopped
2 garlic cloves, peeled and chopped
1 tbsp smoked paprika
250ml white wine
1 x 400g can chopped tomatoes
1 tbsp clear honey
300g chickpeas, drained
¼ lemon, juice only
1 tbsp sherry vinegar
2 tbsp fresh parsley, chopped, to serve
1. Chop the octopus into 3cm pieces and set aside. Heat the oil in a large pan with a fitted lid. Add the onion and garlic, season and sauté for 10 minutes, adding the paprika after 5 minutes.
2. Add the wine and cook until the liquid has reduced by half. Add the tomatoes and honey.
3. In a separate pan, fry the octopus for 1-2 minutes until it starts to colour, then add it to the stew along with the chickpeas. Cook for a further hour. Season to taste with the lemon juice, vinegar and salt and pepper then sprinkle with parsley to serve.
Each serving contains: Energy 2334kJ 555kcal (28%); Fat 10.1g (14%); Saturates 1.7g (8.5%); Sugars 10.3g (11%); Salt 0.4g (6.7%)