A tasty and simple dish suitable for any night of the week, made with Fremantle Octopus and a rich salsa brava.
Serves 2
Cooking tip: Cook the octopus on both sides until it turns to a golden colour.
Ingredients
200gm steamed Fremantle Octopus
500gm Kipfler potatoes
4 tbsp olive oil
500gm diced tomatoes
1 tbsp sugar
Aioli
Chilli mayo
Oregano
Salt |
Methods
- Pre-heat oven to 200c
- In a bowl, toss the potatoes with olive oil and salt. Spread onto oven tray (lined with baking paper) and roast in oven until golden brown
- In a small pot, combine diced tomatoes, sugar, 2 tbsp of olive oil and a pinch of salt. Reduce over medium heat until it starts to thicken
- Heat up a non-stick pan for the steamed Fremantle Octopus
- Add the remaining olive oil to the pan, cook the octopus on both sides until a golden colour and season to taste. It shouldn’t take longer than 1-2 minutes on each side. Remove from the pan and cut into bite size pieces for plating
- Spread salsa brava (tomato paste) onto a large plate, top it with the potatoes and grilled Fremantle Octopus. Garnish with aioli, chilli mayo and oregano
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