Octopus in the Sardinian Way

Succulent octopus slow-cooked with garlic, onions, and peas, finished with butter and fresh wild fennel for a tender seafood stew.

Seafood Main Course Slow Cooked Octopus Sardinian

Estimated Nutrition

Calories

355.1

kcal / serving

1420.4 kcal total

Carbs

17.2g

per serving

68.8 g total

Fat

19.6g

per serving

78.5 g total

Protein

27.6g

per serving

110.2 g total

Cook Time

130

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

cold

Fruits

piece

Lemon

juice only

NutsSeeds

bulb

Garlic

cut in half horizontally

piece

Bay Leaf

fresh

sprig

Thyme

leaves only

piece

Black Peppercorn

left whole

piece

Wild Fennel Fronds

chopped

OilsFats

Olive Oil

Seafood

piece

Octopus Legs

medium sized, cut into bite-sized pieces on the diagonal

Vegetables

piece

Spring Onion

white parts only, trimmed

300

Pea

fresh, pods removed

Method

Whisk in the butter and finish with chopped fennel fronds.

Add octopus and stir fry briefly before adding lemon juice, bay leaves, thyme, and peppercorns.

Simmer covered for approximately 2 hours until the octopus is tender.

Heat oil in a casserole dish and fry garlic and onions until golden.

Add the peas and cook uncovered for 10 minutes until juices reduce.