Mediterranean Octopus with Feta and Fresh Vegetables
60’ min.
Medium
4 people
- 2 bell peppers (red or yellow, as preferred)
- 100 g Greek feta1 small red onion (julienned)
- 10–12 datterino cherry tomatoes
- 2 garlic cloves
- 1 lemon (juice)
- Fresh chopped parsley (to taste)
- Chilean pepper (or freshly ground black pepper, to taste)
- Coarse salt (to taste)
- Fine salt (to taste)
- Extra virgin olive oil (to taste)
- Balsamic glaze (for decoration)
The night before, you can choose to marinate the peppers to enhance their flavour: simply cut them into thin strips, cover them with lemon juice and a pinch of salt, and let them rest overnight in the fridge. The result? Soft peppers, slightly tangy and full of flavour.
If you prefer a crunchier and fresher version, you can slice them right before serving and dress them with a drizzle of olive oil, a pinch of salt and a few drops of lemon juice. This way, they’ll retain all their brightness and freshness.
The next day, bring a pot of water to a boil with a halved lemon. Dip the whole octopus or just the tentacles for a few seconds, remove, and repeat: it’s a simple trick to make the ends curl up elegantly. Then fully immerse it and cook for about 50 minutes, until tender.
While the octopus cooks, prepare the other ingredients:
- Cut the cherry tomatoes in half,
- finely slice the red onion into julienne strips,
- and prepare a sauce by mixing chopped parsley, olive oil and lemon juice in a bowl. Stir well until slightly thickened.
Once cooked, let the octopus cool slightly. If whole, cut into pieces.
In a large pan, heat a drizzle of olive oil with a crushed garlic clove and a pinch of coarse salt. Add the tentacles (or octopus pieces) and sear over medium-high heat, turning them frequently until golden. Add the cherry tomatoes and let them soften for a few minutes with the octopus.
Now plate the octopus in the centre, alongside the tomatoes. Add the peppers (marinated or fresh), the red onion, and crumble over the feta. Finish with the lemon-parsley-oil sauce, a sprinkle of Chilean (or black) pepper, and a drizzle of raw olive oil.
For an elegant touch, decorate the four corners of the plate with a few drops of balsamic glaze. Enjoy!
