After I’d written a rather depressing column about supermarkets I felt like a happy meal. Here’s what I made:
800 grams young octopus
1 onion, medium, peeled and chopped
1 carrot, medium, peeled and chopped
3 cloves of garlic
2 tablespoons olive oil
3 cups red wine
1 bouquet garni, medium
2 tablespoons flat leaf parsely, finely chopped
baguette, sliced and toasted
1. Make sure the octopus is well cleaned. In a pot large enough to hold the octopus, cook the onions, garlic and carrots over medium heat in olive oil until the onions are soft but not browned.
2. Add the octopus and wine and place the bouquet garni in the middle of the pot. Bring to a gentle simmer then cover the pot. Simmer for about an hour. Test for the softness of the octopus using a skewer. It should slide easily in and out of a piece of octopus. If not done, continue cooking at a simmer. Test again after 15 minutes.
3. Once cooked, remove the octopus and keep warm on the side. Strain the cooking liquid and discard the vegetables and bouquet garni. Reduce the remaining liquid to about one cup. Add the parsley and return the octopus to the reduced liquid. Serve with the toasted baguette and aioli.