After a visit to the massive Flemington Markets in Sydney ages ago, there was still a whole tub of bloody octopus hanging around the freezer taking up lots of valuable space. This dish was fuss free and really rather tasty. I’m not the biggest fan of octopus, but it has to be said, I don’t know why after tasting this.
1kg octopus (or thereabouts)
4 tablespoons olive oil
2 large onions, thinly sliced
1 tablespoon fresh continental parsley (chopped)
12 saffron threads (soaked in 5 tablespoons boiling water for 10 minutes)
500g waxy potatoes (peeled and sliced)
salt & pepper
1 teaspoon hot Spanish paprika
Wash the octopus to make sure there’s no grit or nastiness attached.
In a large frying pan, heat the oil over a medium heat and fry the onions with a little salt & pepper for about 10 minutes until brown and tender. Add the parsley, saffron (with water) and allow to simmer. Add the octopus and let it cook gently, loosely covered for about an hour. Check from time to time that there is plenty liquid, adding more if necessary. Add the potatoes, and let it simmer again for 15 minutes until the potatoes are tender. Taste for salt, then remove from heat.
Sprinkle over some of the paprika and serve.
Perfect as part of a tapas meal or even just on its own in a bowl with some bread.