Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Grilled octopus and squid braised lentils and salsa verde
- Preparation and cooking time
- Total time
- plus cooling
- Easy
- Serves 4
Ingredients
- 2 bodies squid, cleaned, lightly scored and cut not 16 pieces
Octopus
- 1 octopus, whole
- 5 red chillies
- 1 bulb garlic, halved
- 1 lemon, zest of
- 1 orange, zest of
- 150ml white wine
- 100ml white wine vinegar
- 2 shallots, roughy chopped
- a small bunch thyme, leaves picked
- 1 bay leaf
- 1 tsp peppercorns
Puy lentils
- 240g Puy lentils, soaked overnight
- olive oil
- 3 shallots, finely chopped
- 2 cloves garlic, finely chopped
- a small bunch thyme, leaves picked and chopped
- a small bunch rosemary, leaves picked and chopped
- 80g prosciutto, finely sliced
- 500ml veal or chicken stock
- 20g butter
- flat-leaf parsley, chopped to make 1 tbsp
Salsa Verde
- a bunch flat-leaf parsley
- a small bunch basil
- a small bunch mint
- 20g cornichons
- 2 tbsp capers, drained and rinsed
- 1 small slice white bread
- 100ml olive oil
- 1/2 lemon, 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.
