Grilled octopus and squid braised lentils and salsa verde
- Preparation and cooking time
- Total time
- plus cooling
- Easy
- Serves 4
Skip to ingredients
- 2 bodies squidcleaned, lightly scored and cut not 16 pieces
Octopus
- 1 octopuswhole
- 5 red chillies
- 1 bulb garlichalved
- 1 lemonzest of
- 1 orangezest of
- 150ml white wine
- 100ml white wine vinegar
- 2 shallotsroughy chopped
- a small bunch thymeleaves picked
- 1 bay leaf
- 1 tsp peppercorns
Puy lentils
- 240g Puy lentilssoaked overnight
- olive oil
- 3 shallotsfinely chopped
- 2 cloves garlicfinely chopped
- a small bunch thymeleaves picked and chopped
- a small bunch rosemaryleaves picked and chopped
- 80g prosciuttofinely sliced
- 500ml veal or chicken stock
- 20g butter
- flat-leaf parsleychopped to make 1 tbsp
Salsa Verde
- a bunch flat-leaf parsley
- a small bunch basil
- a small bunch mint
- 20g cornichons
- 2 tbsp capersdrained and rinsed
- 1 small slice white bread
- 100ml olive oil
- 1/2 lemonjuiced
Nutrition: per serving
- kcal885
- fat43.3g
- saturates9.3g
- carbs38g
- sugars2g
- fibre11.5g
- protein80g
- salt3.6g
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.
