ROTD: 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:

1. Use the smallest pot or dish you have so the liquids concentrate around the octopus tentacle during cooking.
2. Place the octopus in the pot along with all the remaining ingredients
3. Pour the vinegar and olive oil over the octopus, ensuring the tentacle is fully submerged.
4. Cover the pot with parchment paper, then seal it with aluminum foil or a lid to trap the liquids inside.
5. Bake the octopus at 170ºC on the lower rack of the oven for 45 minutes, or until it is tender but not falling apart.
6. Once cooked, leave the octopus covered in its juices to cool.
7. While the octopus is cooling, prepare the fava by heating olive oil in a pan.
8. Sauté the onion until translucent over low heat, then add cooked fava and stir for 2 minutes until warmed through. Remove from heat.
9. Plate the fava and top with the octopus confit, fennel slices, and cherry tomatoes.
10. Drizzle with some of the cooking juices for extra flavor.

Enjoy! 

Source: Argiro Barbarigou