Everything you’ll need to make Octopus Confit
- 1 octopus tentacle
- 4 garlic cloves, unpeeled
- 1 bay leaf
- 5-6 peppercorns
- 2 tsp fresh oregano (or a a tsp dried)
- 2 tbsp vinegar
- 6 cherry tomatoes
- 1 small fennel bulb, sliced
- 200 ml olive oil
- 1 chili pepper (optional)
Instructions:
- Use the smallest pot or dish you have so the liquids concentrate around the octopus tentacle during cooking.
- Place the octopus in the pot along with all the remaining ingredients
- Pour the vinegar and olive oil over the octopus, ensuring the tentacle is fully submerged.
- Cover the pot with parchment paper, then seal it with aluminum foil or a lid to trap the liquids inside.
- Bake the octopus at 170ºC on the lower rack of the oven for 45 minutes, or until it is tender but not falling apart.
- Once cooked, leave the octopus covered in its juices to cool.
- While the octopus is cooling, prepare the fava by heating olive oil in a pan.
- Sauté the onion until translucent over low heat, then add cooked fava and stir for 2 minutes until warmed through. Remove from heat.
- Plate the fava and top with the octopus confit, fennel slices, and cherry tomatoes.
- Drizzle with some of the cooking juices for extra flavor.
Enjoy!
Source: Argiro Barbarigou
