INGREDIENTS

• Marinated octopus:
• 1 medium octopus, cleaned ( approx 300g)
• 1 tbsp vinegar
• 1/4 cup light olive oil or lemon olive oil
• 2 tbsp lemon juice
• 1 tbsp freshly chopped flat leaf parsley
• Pepper to taste


• Salad:
• 1 carrot, julienned
• 1/2 Spanish onion, sliced thinly
• handful of pea sprouts, leafy tips only
• 1 tbsp lemon juice
• 2 tbsp olive oil

INSTRUCTIONS

Cut the octopus into quarters, removing the head and beak (hard, shell-like bit from the middle near the head).

Bring a saucepan of water and a tablespoon of vinegar to a boil and drop in the tentacles and head. Return to a boil then lower to a gentle simmer and cook for 1.5 hours or until the tentacles are soft when pierced. Drain and cool. Peel off any of the dark purple skin and slimy membranes – be careful not to remove too many of the suckers during this process, they look great and add texture to the dish.

Chop up roughly. Mix oil, lemon juice, parsley and pepper in a bowl and add octopus. Mix well.

Refrigerate until needed (up to 2 days).

To make the salad, mix all vegetables in a bowl, add octopus with some of the marinading juices, extra olive oil and lemon juice. Mix well to combine. Serve immediately.

INGREDIENTS

• For the yakisoba sauce:
• 2 tbsp kecap manis (sweet thick soy sauce)
• 2 tbsp Worcestershire sauce
• 2 tbsp ketchup or tomato sauce
• chilli to taste


• For the yakisoba soba:
• 50g dry soba noodles
• 1 (120g) carrot, julienned
• 1/4 red onion, sliced finely
• 1 sprig spring onion, sliced
• 3 tbsp peanut oil


• For the chilli octopus:
• 300g baby octopus, cleaned
• 2 red long chillies, chopped finely
• 1 sprig coriander, chopped finley
• 1 lime, juice and zest

INSTRUCTIONS

To marinate the chilli octopus: combine all ingredients in a ceramic bowl and mix well. Cover with cling film and allow to marinate in the fridge for at least 2 hours.

To make the yakisoba sauce: combine all ingredients in a bowl and mix well. Season to taste with chilli.

To make the yakisoba soba: cook soba noodles according to packet instructions, but a minute shorter than it would in boiling water – see note on packet about stir frying cooking option. Drain, rinse with cold running water and set aside. Heat 2 tablespoons of peanut oil in a wok until smoking hot. Add carrot and onion and stir fry for 30 seconds or so. Add extra oil and noodles then pour over yaki soba sauce. Stir fry the noodles for about a minute to allow them to soak up the sauce. Transfer to a serving bowl.

To cook the octopus: return wok to heat and add 1 tbsp peanut oil. Heat until smoking. Add octopus and stir fry for about a minute to allow all the pieces to cook through. Trasfer into a warmed serving bowl.

To serve: mix chilli octopus into the noodles, or serve separately as a side.

INGREDIENTS

• 5 Pounds of Cleaned Octopus
• 3 Cups Red Wine Vinegar
• 10pc Black Pepper Corn
• 2pc Wine Corks
• 2 Tablespoon of Olive Oil

INSTRUCTIONS

Pre Heat Oven to 350 F Place octopus, vinegar, pepper corn, corks, olive oil in a deep pan.

Cook at 325 F for an hour. Check tenderness with a fork at the skirt (the part of the octopus that is between the tentacles and the body.)

If the octopus slides off the fork then it’s ready. Depending on size and origin, the octopus may need to cook as much as 30 minutes longer.

Remove octopus from liquid and let it rest on a plate for 30-45 minutes. Heat a charcoal grill to medium hot. Briefly grill the cooked octopus until char marks appear and the thinnest parts are crisp, about 5 minutes each side.

Remove to a cutting board and cut octopus into 1-inch pieces. Put pieces into a serving bowl, and add sundried tomatoes, capper berries, fresh chopped parsley, dry oregano and drizzle with olive oil. Ready to Serve!