Learn how to make Maria Elia's delicious slow roasted octopus.
- 1 medium cleaned Octopus, approx. 1kg or Octopus tentacles
- 2 tsp fennel seeds
- Pinch chilli flakes
- Step 01: Slow Roast the Octopus
1 medium cleaned Octopus, approx. 1kg or Octopus tentacles, 2 tsp fennel seeds, Pinch chilli flakes
Pre-heat the oven 150C/300F/Gas 3.
Select a roasting tin/oven proof dish that the octopus will snuggly fit. Place the octopus on the base, scatter with fennel seeds and a pinch of chilli flakes. Drizzle with olive oil.
Cover with foil and place in the oven.
Cook for approximately 2 hours, until tender when pierced with a point of knife.
*Avoid overcooking the octopus as this can make it tough.
Remove octopus and allow to cool, the Octopus can be cooked ahead of time and refrigerated until required.
- Step 02: BBQ the Octopus
Pre heat a gas/charcoal BBQ. Once hot drizzle the octopus with a little oil and place on the BBQ.
Cook on either side until nicely charred. It doesn’t need long at all; you just want to warm it and add the smokey BBQ flavour.
Serve immediately whole or sliced with a squeeze of lemon and sprinkle of oregano