Octopus stew with tabbouleh

Cook: 2 hours
A traditional tabouleh with a whole octopus. A feast to wow your guests.

Octopus stew with tabbouleh

Like Octopus, check this octopus recipe with tabbouleh and let us know if you like it.

Ingredients

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

Cooking steps

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.

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.

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