Slow-braised octopus with potato salad and anchovy dressing


This dish takes some time but the oven does most of the work for you.


For the octopus

  • 150-200ml/5-7fl oz olive oil
  • 1 whole octopus (about 1½kg/3lb 5oz), cleaned and left whole, beak and eyes removed
  • 450g/1lb fresh ripe tomatoes, chopped
  • 1 garlic bulb, halved
  • 1 sprig rosemary, leaves removed and finely chopped
  • 1 red chilli, seeds removed and finely chopped

For the salad

For the anchovy dressing


  1. Preheat the oven to 140C/120C Fan/Gas 1.

  2. Heat a large casserole dish and add the oil and octopus. Add the tomatoes, garlic, rosemary and chilli (you can add a little more oil if you like). Place in the oven for 2 hours, check every now and then to make sure it’s not catching the bottom of the pan.

  3. For the salad, place the potatoes into a saucepan of salted water and bring to the boil. Cook for 10-15 minutes depending on the size, until done. Drain and set aside.

  4. Wilt the wild garlic and agretti in a frying pan with a little oil. Then put the garlic and agretti in a large bowl with the cucumber and chicories. Add the potatoes and mix. Season with salt and pepper.

  5. For the dressing, heat a small frying pan and add a little oil and the anchovies. Cook until they dissolve and then add the remaining ingredients and whisk. Just before serving add the dressing to the salad and mix.

  6. Serve the braised octopus with the salad alongside.