A while ago we were out for dinner with a few of our favourite Italian friends. They were describing how they cook Octopus, and how it is one of the most delicious, must try dishes. I’ve always thought large Octopus to be to difficult to cook, and impossible to soften. But the words of a passionate Italian always linger, and before long, Mum and I had purchased our first Octopus.

Here’s what’s in it:
1 Octopus (about 1 kilo)
1 large bunch of parsley
1 long red chilli
2 garlic cloves
1 lemon
1/4 cup extra virgin olive oil
salt and pepper
2 cups red wine
1 cup balsamic vinegar
2 litres water

Fill a large pot with water, balsamic vinegar and red wine. Bring to the boil, then place the Octopus in the pot, place the lid on, and reduce the heat to medium-low. Simmer Octopus for 1 hour, until it becomes tender.

Chop the parley, chilli and garlic and add to a mixing bowl. Then add the olive oil and juice of 1 lemon. When the octopus is cooked and tender, slice into this pieces and immediately toss it with the prepared dressing. Serve with a tomato salad and fennel salad, or tossed through pasta.