Octopus stew with tabbouleh
A traditional tabouleh with a whole octopus. A feast to wow your guests.
Shop Octopus
What you’ll need
- 1kg/2lb 4oz octopus, cleaned, cut into 5cm/2in pieces
- 1 lemon, zest and juice only
- 3 garlic cloves, bashed
- 3 sprigs fresh thyme
- 4 tbsp olive oil
- 2 onions, thickly sliced
- 2 bay leaves
- 350ml/13fl oz red wine
- 1 x 400g/14oz tin tomatoes
- 4 tbsp roughly chopped fresh flatleaf parsley
- 110g/5oz bulgur wheat, soaked in cold water overnight
- 1 red onion, finely chopped
- 1 bunch chopped fresh flatleaf parsley
- 1 bunch chopped fresh mint
- 1 lemon, zest and juice only
- 4 tbsp extra virgin olive
Let's Cook!
Step 1
Freeze the octopus for at least 48 hours and then defrost in the fridge overnight – this helps tenderise the octopus.
Rinse well under cold water and pat dry. Place the octopus into a bowl with the lemon zest, juice, garlic and thyme and mix until well combined. Cover with clingfilm and chill in the fridge to marinate for one hour.
Step 2
Heat the olive oil in a saucepan, add the onions and fry for five minutes, or until softened. Stir in the marinated octopus and fry for 2-3 minutes. Add the bay leaves and red wine. Bring to the boil and cook until the volume of wine has reduced by half.
Step 3
Add the tomatoes and return to a simmer, then cook gently for 1-1½ hours, or until the octopus is very tender. Season to taste with salt and freshly ground black pepper. Stir in the parsley.
Step 4
For the herb tabbouleh, drain the bulgur wheat and place into a large bowl. Add the remaining ingredients and mix until well combined. Season to taste with salt and freshly ground black pepper.
Spoon the tabbouleh onto a plate and serve alongside the octopus.
