By Chef Eunice – Prep/Cook time: 1hr/30min – Serves: 4
Ingredients for the Octopus
2kg octopus, frozen and defrosted Two bay leaves
A handful of fresh broad beans One carrot, peeled
One onion
1 tbsp rock salt
2-3 tbsp high-quality olive oil
1 tbsp Spanish smoked paprika, to taste 1 tsp harissa, if desired
Salt, to taste
Two limes
Method
Fill a large stockpot halfway with water and bring to a boil. Add the bay leaves, onion, carrot, and salt. Once boiling, rapidly dip the defrosted octopus into the boiling water three times. Place the octopus into the water, ensuring it is fully submerged, and cook for 45 minutes until tender. Remove from the water and marinate with olive oil, paprika, harissa, lime, and salt. Heat a bit of oil in a pan and sear the octopus until slightly charred and crispy on both sides. Add the broad beans for a few seconds at the end.
