Griddled octopus with potatoes and olives - delicious. magazine

Ingredients

• Ingredients
• Method
• Nutrition
• 1kg prepared octopus (see tips)
• 1 bay leaf
• 2 fresh thyme sprigs
• 1 onion, roughly chopped
• 1 carrot, roughly chopped
• 1 celery stick, roughly chopped
• 1 garlic bulb, halved horizontally
• ½ tsp ground coriander
• ½ tsp whole white peppercorns (use black if you don’t have any)
• 10 large new potatoes (such as charlotte)
• Extra-virgin olive oil for drizzling and brushing
• 5 fresh mint leaves, chopped Grated zest 1 lemon 1 small onion, finely chopped Paprika to taste 10 green olives, pitted and sliced 2 tbsp chopped fresh flatleaf parsley
• 5 fresh mint leaves, chopped
• Grated zest 1 lemon
• 1 small onion, finely chopped
• Paprika to taste
• 10 green olives, pitted and sliced
• 2 tbsp chopped fresh flatleaf parsley
• Meanwhile, heat a griddle pan over a high heat. Cut the octopus into 8-10cm pieces, brush with a little olive oil and griddle, turning, until slightly charred all over.
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• Add the mint leaves, lemon zest, chopped onion and paprika to the potatoes and toss to coat. Arrange the octopus over the top and sprinkle with olives and parsley to serve.
• 274kcals Calories
• 6.9g (1.2g saturated) Fat
• 32.6g Protein
• 18.3g (4.4g sugars) Carbs
• 3.9g Fibre
• 0.2g Salt