Prep time 30 mins, Cooking time 2 hours
Octopus, cleaned, whole 600g
Maltese oranges, 2 each
Carrot, 1 whole
Onion, 1 whole
Bay leaf, 3 leaves
Fennel seeds, ½ tsp
Green onion, 1 whole
Black pepper, Pinch
Dates, 5 pitted
Olive oil, 100ml
Salt, To taste
In a pot full of water place the octopus, carrots, onions, bay leaves, and fennel seeds and
bring to a boil. If the octopus was frozen prior, boil it for 1 hour over high heat.
In the meantime remove the rind from the oranges and segment the oranges. Try to do this
over a bowl to reserve some of the juice.
Finely chop the dates and green onions and add them to the bowl with orange juice. In the
bowl add the honey, olive oil and black pepper and mix well.
Once the octopus is tender, remove from the liquid, and cook on the grill till golden brown.
Serve the octopus with the orange segments and dressing or toss together for an awesome salad
Recipe by Keith Abela for Served Magazine Issue 20
Photography by Julia Ripard