narrative – photography: Antonia Kati – journalist, food photographer & food stylist

Ingredients (4-6 people)

  • 1 octopus 500g
  • 2 bay leaves
  • A few black peppercorns
  • 1 peeled onion
  • 200 ml extra virgin olive oil
  • The juice of 2 lemons
  • salt


  • Finely chopped parsley
  • Finely chopped spring onions (optional)

Wash the octopus, rinse it and place it in a large saucepan with boiling water. Make sure the water covers the octopus. Add the bay leaves, the peppercorns and the onion and boil the octopus on low heat, until very tender. For the first 10 minutes skim the foam off the top. When the octopus is ready, drain and set aside to cool. Cut into small bites and place in a bowl or arrange on a platter. Mix the olive oil with the lemon juice and salt. Before you serve the octopus, drizzle with the lemon and olive oil dressing. Garnish with the finely chopped parsley and the spring onions (optional). Combine with yellow split peas (fava) or polenta.

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