While it might not be everyone's cup of tea, this recipe is perfect for those who enjoy bold flavours and a bit of a challenge
Ingredients:
Clean and rinse the octopus. Place it in a pot with any water retained from washing. Bring to the boil, then reduce the heat to medium and let it simmer, allowing the octopus to release its own liquid. Once it is nearly cooked, add the wine, vinegar, and honey.
Continue cooking over medium low heat until the octopus is tender, adding a little water as needed to keep it moist.
When the octopus is nearly ready, transfer it along with its cooking liquids to a bowl. Cut it into larger bite sized pieces, removing as many membranes as desired. In the same pot, heat the olive oil and sauté the chopped onions. Return the octopus and its liquids to the pot, then add the chopped fennel. Cook for about 10 minutes over medium heat.
Add the artichokes, cutting them into halves or quarters depending on their size. Check for seasoning and add salt if needed.
Avoid stirring to prevent the artichokes from breaking apart instead, gently shake the pot. Cook until the artichokes and fennel are tender and the sauce has thickened into a honey like consistency.
Tip: If using fresh artichokes, clean them and place them in a bowl with water, lemon juice, and 1 tablespoon of flour to prevent browning.
Ingredients:
- 800–1000 g octopus
- ½ cup wine
- 2 tbsp balsamic vinegar (or regular vinegar)
- 1 tsp honey
- ½ cup olive oil
- 5–6 spring onions (white and tender green parts)
- 7–8 artichokes
- 1 bunch fennel or dill
- Salt and pepper
Clean and rinse the octopus. Place it in a pot with any water retained from washing. Bring to the boil, then reduce the heat to medium and let it simmer, allowing the octopus to release its own liquid. Once it is nearly cooked, add the wine, vinegar, and honey.
Continue cooking over medium low heat until the octopus is tender, adding a little water as needed to keep it moist.
When the octopus is nearly ready, transfer it along with its cooking liquids to a bowl. Cut it into larger bite sized pieces, removing as many membranes as desired. In the same pot, heat the olive oil and sauté the chopped onions. Return the octopus and its liquids to the pot, then add the chopped fennel. Cook for about 10 minutes over medium heat.
Add the artichokes, cutting them into halves or quarters depending on their size. Check for seasoning and add salt if needed.
Avoid stirring to prevent the artichokes from breaking apart instead, gently shake the pot. Cook until the artichokes and fennel are tender and the sauce has thickened into a honey like consistency.
Tip: If using fresh artichokes, clean them and place them in a bowl with water, lemon juice, and 1 tablespoon of flour to prevent browning.
