How to Cook Octopus: Tender Mediterranean Style

Ingredients

• 1 octopus (about 2-3 lbs/900g-1.4kg), cleaned
• 1 bottle (750ml) dry white wine, such as Sauvignon Blanc or Pinot Grigio
• 1 large onion, quartered
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 4 cloves garlic, crushed
• 1 lemon, halved
• 1 bay leaf
• 1 tsp black peppercorns
• Sea salt to taste
• 2 lbs (900g) small new potatoes, halved or quartered if large
• 1/4 cup (60ml) olive oil
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• Zest of 1 lemon
• Juice of 1/2 lemon
• 2 cloves garlic, minced
• Sea salt and freshly ground black pepper to taste