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Grilled octopus and squid braised lentils and salsa verde

Published: May 10, 2017 at 4:09 PM

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Serves 4

Easy

Total time: 2 hrs and 20 mins

plus cooling

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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!

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This is an Italian-influenced dish from Paul Hood, head chef at Hai Cenato. Also check out our recipes for charred octopus and squid stew.

Ingredients

Nutrition

• 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

Nutrition: per serving

• kcal885
• fat43.3g
• saturates9.3g
• carbs38g
• sugars2g
• fibre11.5g
• protein80g
• salt3.6g

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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.

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