On a remote beach on the Roseland Peninsula, The Hidden Hut’s feast nights are a firm foodie fave. We caught a taste of the hut’s alfresco vibes when Simon Stallard shared his recipe for octopus with roasted tomatoes
Serves 4
- Octopuses 3-4, cleaned
- Olive oil 2 tbsp
- Lemon 1, zest and 1 tbsp juice
- Sherry vinegar 1 tbsp
- Sea salt and freshly ground black pepper to season
For the roasted tomatoes
- Cherry tomatoes on the vine 500g
- Garlic bulb 1, cloves peeled and halved
- Lemon 1, cut into wedges
- Olive oil 2 tbsp, plus extra for drizzling
- Basil leaves a good handful, ripped
- Put the octopuses in a large saucepan of salted water over a high heat and bring to the boil, then reduce the heat and simmer for 45-50 minutes until tender right through when tested with a knife. Remove the pan from the heat and leave them to cool in the water in the pan for another 15 minutes.
- For the roasted tomatoes: preheat the oven to 240°c / gas 9. Take the tomatoes off the vine and put them on a baking tray. Add the garlic and lemon wedges. Drizzle everything with a good glug of olive oil and toss to coat well. Roast for 15 minutes or until the tomatoes are beginning to collapse and the garlic has softened.
- Meanwhile, take the tentacles off each octopus – slice them if they are really big. Slice the bodies into rings. Put everything in a bowl and add the olive oil, lemon zest and juice, sherry vinegar and a teaspoon of salt, then toss to coat well.
- Heat a griddle pan until burning hot. Spread the octopus out on the griddle and sear for 5 minutes, turning regularly.
- Transfer the tomatoes, garlic and lemons to a serving platter using a slotted spoon. Add the olive oil to the juices in the baking tray and mix together to make a dressing. Season to taste, drizzle the juices over the platter and sprinkle on the ripped basil leaves. Top with the charred octopus and serve.
You will need
- Octopuses 3-4, cleaned
- Olive oil 2 tbsp
- Lemon 1, zest and 1 tbsp juice
- Sherry vinegar 1 tbsp
- Sea salt and freshly ground black pepper to season
For the roasted tomatoes
- Cherry tomatoes on the vine 500g
- Garlic bulb 1, cloves peeled and halved
- Lemon 1, cut into wedges
- Olive oil 2 tbsp, plus extra for drizzling
- Basil leaves a good handful, ripped
Method
- Put the octopuses in a large saucepan of salted water over a high heat and bring to the boil, then reduce the heat and simmer for 45-50 minutes until tender right through when tested with a knife. Remove the pan from the heat and leave them to cool in the water in the pan for another 15 minutes.
- For the roasted tomatoes: preheat the oven to 240°c / gas 9. Take the tomatoes off the vine and put them on a baking tray. Add the garlic and lemon wedges. Drizzle everything with a good glug of olive oil and toss to coat well. Roast for 15 minutes or until the tomatoes are beginning to collapse and the garlic has softened.
- Meanwhile, take the tentacles off each octopus – slice them if they are really big. Slice the bodies into rings. Put everything in a bowl and add the olive oil, lemon zest and juice, sherry vinegar and a teaspoon of salt, then toss to coat well.
- Heat a griddle pan until burning hot. Spread the octopus out on the griddle and sear for 5 minutes, turning regularly.
- Transfer the tomatoes, garlic and lemons to a serving platter using a slotted spoon. Add the olive oil to the juices in the baking tray and mix together to make a dressing. Season to taste, drizzle the juices over the platter and sprinkle on the ripped basil leaves. Top with the charred octopus and serve.
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