If you’d like to try your own hand at a traditional Neapolitan seafood dish at home, here’s one for you to try that uses one of my favourite ingredients from the sea – Octopus.
- Prep time 30 min
- Cooking time 40 min
- Serves 4 people
1200 g fresh cleaned octopus4 table spoon of olive oil4 gloves of garlicSmall fresh red chilli2 spoonfuls of black pitted olives1 tablespoon of capers500g of cherry tinned tomatoes1 small glass of white winePepper and salt to season1 bunch of parsleyCrusty bread to serve
Make sure the octopus is clean and washed.Place the octopus in a pan of boiling water and allow to cook for 20 minutes.Remove octopus from pan and drain.Allow to cool and chop into small sections approx 2 cm cubed.Place olive oil, 4 gloves of garlic, sliced chilli, olives and capers in a large pan.Add 500 g of cherry tinned tomatoes into a pan and stir together.Add your octopus and white wine and allow all to cook.Add salt and pepper to season.Once boiled reduce to simmer for 30 minutes and add parsley once simmering.Serve with warm crusty bread drizzled in olive oil.