Cut the octopus in small pieces and cover with octopus with 2 inches of water just anough water to cook the octopus. Squeeze in 1 lemon and cook until octopus is softened. Remove extra water if left in the pan and add the chopped garlic, onions, spring onions and olive oil, saute on low heat stirring continously. Add the with wine and increase the heat to reduce quikly, meanwhile chop roughly the olives, capers and sundried tomatoes to add with the octopus. Remove from heat and mix in the herbs to, adjust with seasoning and add olive oil to your liking.

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