OC­TO­PUS WITH CAP­SICUM & GAR­LIC PASTE

delicious - - GUEST CHEF -

SERVES 4

200ml ex­tra vir­gin olive oil 25g fen­nel seeds 2 tbs co­rian­der seeds 4 gar­lic cloves, bruised 1 onion, chopped 1 le­mon, halved, plus ex­tra cheeks

to serve 1kg large oc­to­pus ten­ta­cles (sub­sti­tute

1 large oc­to­pus, head re­moved) Flat-leaf pars­ley leaves, to serve

CAP­SICUM & GAR­LIC PASTE

150ml ex­tra vir­gin olive oil 1 gar­lic bulb, cloves sep­a­rated, peeled 200g jarred roasted cap­sicums, drained 50g al­monds 20g fresh bread­crumbs 1 tsp each smoked pa­prika and

cayenne pep­per 2 tbs red wine vine­gar Juice of 1 le­mon Flat-leaf pars­ley leaves, to serve

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