Grilled octopus & squid, braised lentils & salsa verde

Grilled octopus and squid braised lentils and salsa verde

Name: Grilled octopus and squid braised lentils and salsa verde
Total time: 2 h 20 min
Yield: serves 4
Ingredients: squid 2 bodies, cleaned, lightly scored and cut not 16 pieces; octopus 1, whole; red chillies 5; garlic 1 bulb, halved; lemon 1, zest of; orange 1, zest of; white wine 150ml; white wine vinegar 100ml; shallots 2, roughy chopped; thyme a small bunch, leaves picked; bay leaf 1; peppercorns 1 tsp; Puy lentils 240g, soaked overnight; olive oil; shallots 3, finely chopped; garlic 2 cloves, finely chopped; thyme a small bunch, leaves picked and chopped; rosemary a small bunch, leaves picked and chopped; prosciutto 80g, finely sliced; veal or chicken stock 500ml; butter 20g; flat-leaf parsley, chopped to make 1 tbsp; flat-leaf parsley a bunch; basil a small bunch; mint a small bunch; cornichons 20g; capers 2 tbsp, drained and rinsed; white bread 1 small slice; olive oil 100ml; lemon 1/2, juiced

2 hours 20 minutes plus cooling
serves 4
Easy

Tender pieces of octopus and florettes of Cornish squid are served on a bed of glossy lentils with tiny cubes of pancetta and an umami-rich green chilli salsa verde. This recipe is easy, serves four and isn't as scary as it sounds!

May 10, 2017 at 4:09 pm

This is an Italian-influenced dish from Paul Hood, head chef at Hai Cenato, the latest restaurant in Jason Atherton’s empire

Ingredients

squid 2 bodies, cleaned, lightly scored and cut not 16 pieces

Octopus

octopus 1, whole
red chillies 5
garlic 1 bulb, halved
lemon 1, zest of
orange 1, zest of
white wine 150ml
white wine vinegar 100ml
shallots 2, roughy chopped
thyme a small bunch, leaves picked
bay leaf 1
peppercorns 1 tsp

Puy lentils

Puy lentils 240g, soaked overnight
olive oil
shallots 3, finely chopped
garlic 2 cloves, finely chopped
thyme a small bunch, leaves picked and chopped
rosemary a small bunch, leaves picked and chopped
prosciutto 80g, finely sliced
veal or chicken stock 500ml
butter 20g
flat-leaf parsley chopped to make 1 tbsp

Salsa Verde

flat-leaf parsley a bunch
basil a small bunch
mint a small bunch
cornichons 20g
capers 2 tbsp, drained and rinsed
white bread 1 small slice
olive oil 100ml
lemon 1/2, juiced

Method

Step 1

Put the octopus ingredients in a pan with enough cold water to cover the octopus. Bring to the boil and simmer gently for 2 hours, skimming regularly.
Step 2

Remove from the heat and allow to cool in the liquid for 1 hour. Strain, then remove the tentacles and cut into pieces. Discard the rest.
Step 3

Put the puy lentils into a large pan of cold, lightly salted water and bring to the boil over a medium heat, then strain.
Step 4

Heat 1 tbsp of oil in a pan over a medium heat and fry the shallots, with the garlic, thyme and rosemary, until translucent.
Step 5

Add the prosciutto, puy lentils and stock, then bring to the boil and simmer for 30 minutes until the lentils are tender. Season and stir through the butter and parsley.
Step 6

Put all of the salsa verde ingredients into a food processor with some seasoning and whizz to a purée.
Step 7

Heat a frying pan with 2 tbsp of oil over a medium heat and fry the octopus for 2-3 minutes, tossing regularly, until golden. Add the squid and fry for a further minute.
Step 8

Serve with the lentils and salsa verde.