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Newlyn octopus with roasted tomatoes

This octopus dish is perfect for an alfresco feast
Newlyn octopus and roasted tomatoes

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

www.hiddenhut.co.uk

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
  1. 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.
  2. 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.
  3. 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.
  4. Heat a griddle pan until burning hot. Spread the octopus out on the griddle and sear for 5 minutes, turning regularly.
  5. 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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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

  1. 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.
  2. 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.
  3. 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.
  4. Heat a griddle pan until burning hot. Spread the octopus out on the griddle and sear for 5 minutes, turning regularly.
  5. 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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  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Heat a griddle pan until burning hot. Spread the octopus out on the griddle and sear for 5 minutes, turning regularly.
  5. 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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