READY IN
15 minutes
COOKING TIME
10 minutes
PREP TIME
10 minutes
SERVES
4 people
ingredients
- 1 pack Steamed Octopus Tentacles (450g)
- 1-2 red chillies, sliced in half
- 4 cloves of garlic, whole but crushed
- 1 large bunch of parsley, leaves and stalks separated
- 1/2 tsp salt
- 150ml Brindisa North & South Olive Oil
IN STOCK
- 700g Navarrico Butter Beans, drained
IN STOCK
- 6 Navarrico Whole Piquillo Peppers, cut into strips
OUT OF STOCK
- 2 lemons, cut into segments
METHOD
- Place the octopus, chillies, garlics, parsley stalks, salt and olive oil in a saucepan.
- Heat really gently heat to just a low simmer until the octopus is warm and the chillies and garlic cooked.
- Meanwhile, rinse and drain the beans, pour them onto a large serving dish and sprinkle with the sliced peppers and parsley leaves.
- Once the octopus is ready, strain the fabulous hot juices over the bean salad. Taste and adjust with salt and lemon juice if required.**
- Just before serving, heat up a ridged griddle or use a barbecue to sear the octopus briefly until it begins to char.
- Cut the tentacles into bite-sized pieces and place them on top of the salad with the lemon wedges.
**You can refrigerate both the salad and octopus now but be sure to eat it at room temperature.
CHECK OUT BOROUGH’S MARKET ORIGINAL RECIPE
ingredients
- 1 pack Steamed Octopus Tentacles (450g)
- 1-2 red chillies, sliced in half
- 4 cloves of garlic, whole but crushed
- 1 large bunch of parsley, leaves and stalks separated
- 1/2 tsp salt
- 150ml Brindisa North & South Olive Oil
IN STOCK
- 700g Navarrico Butter Beans, drained
IN STOCK
- 6 Navarrico Whole Piquillo Peppers, cut into strips
OUT OF STOCK
- 2 lemons, cut into segments