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Braised Octopus and Potatoes

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 1 hour
    •    Yield: Serves 4


    •    Juice of 1 lemon
    •    3 garlic cloves, peeled
    •    1/2 cup (125ml) white wine
    •    Roughly torn sourdough, to serve
    •    1/3 cup (80ml) extra virgin olive oil
    •    1 cup flat-leaf parsley leaves, chopped
    •    500g potatoes, peeled, cut into 5cm pieces
    •    1kg whole octopus (or 1kg total small octopus), tentacles attached, cleaned (ask your fishmonger)


  1. Place the garlic and 1/4 cup (60ml) oil in a large saucepan over low heat. Cook, swirling pan occasionally, for 2 minutes to infuse. Increase heat to high, then add the octopus. Cook octopus, turning, for 2 minutes or until evenly coloured. Add the wine and bring to the boil, then cover and reduce heat to low.

  2. Simmer for 45 minutes or until octopus is tender. Remove from the heat and set aside in the pan until cool enough to handle.

  3. Meanwhile, place potato in a large pan of cold salted water and bring to the boil over high heat. Reduce heat to medium and simmer for 12-15 minutes or until tender. Drain, then return to pan and cover to keep warm.

  4. Remove the octopus from saucepan using a slotted spoon and drain on paper towel. (If using a large octopus, you may need to peel the ‘skin’ by rubbing or scraping it gently – the ‘skin’ of small octopuses can stay on.) Cut the octopus into 5cm pieces and return to the pan. Add the potato, parsley, lemon juice and remaining 1 tbs olive oil, and stir to combine.

  5. Serve together in a large dish, warm or cold, with sourdough.

This great family recipe is thanks to delicious Recipes at


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