Spanish Octopus Recipe

Time2h

Serves4

‘Nduja, Confit Onion & Romano Beans

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Ingredients

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1
Cooking the Octopus
In a large pot of boiling salted water, cook the octopus for about 45-60 minutes until tender. Remove and let cool before slicing.

2
Confiting the Onion
Slice the onions thinly. In a saucepan, heat olive oil over low heat. Add the onions and thyme, and cook gently for about 30-40 minutes until the onions are caramelized and soft.

3
Bringing it All Together
In a skillet, heat olive oil over medium heat. Add the sliced octopus and cook for 2-3 minutes until slightly crispy. Stir in ‘nduja until melted. Add the confit onions and romano beans, seasoning with salt and pepper to taste. Cook until heated through.