Igredients

1 kg octopus

 1 litre water

 1 litre of wine

 10 black peppercorns

 2 bay leaves

 1 red union finely sliced

 2 garlic cloves finely chopped

 10 pitted black olives

12 cherry tomatoes , quatered

Majoram , mint , basil finely chopped .

Zest of 1 lime

100 ml extra virgin olive oil

 Sea salt and freshly black pepper

Method

In a deep pan put the water , wine , peppercorns , bay leaves and octopus , bring to the boil reduce the heat and simmer for about an hour or until octopus is cooked .

Remove the octopus from liquid and cut into large pieces reserving some of the liquid.

In a shallow pan heat the oil and saute the onions until golden brown , add the chilli , garlic and herbs for a further minute , then add the olives and tomatoes and cook for a further 3 minutes .

Finally add the octopus , honey and lime zezt , add some liquid and cook for about 10 minutes until the liquid has been reduced to the desired consistency .

Season and serve .

• Uncategorized