Preparation
- Rinse the octopus briefly under cold water. Heat plenty of water with the bay leaf and rosemary, add the octopus and leave it, covered, over low heat for about 30 minutes; the water should only barely simmer, never boil vigorously.
- The octopus is done when a knife slides easily into a tentacle; a larger octopus will need correspondingly longer.
- Meanwhile, deseed and dice the peppers, slice the onions finely, crush the garlic and squeeze the lemon. Stir everything together with the olive oil, vinegar, oregano, salt and pepper to make the marinade.
- Lift the octopus out of the cooking liquid, let it cool and cut it into bite-sized pieces.
- Toss the pieces with the marinade and leave to marinate in the fridge for at least 2 hours.
- Before serving, season again with salt, pepper and a little lemon juice, and sprinkle with parsley.
Drink with it
Rosé · excellent match
Dry rosé from the south of France, well chilled
Fresh acidity and delicate fruit answer the lemon and vinegar, and its light spiciness suits the peppers and the taste of the sea without overwhelming the tender octopus.
Which wine pairs with food? A simple approach to choosingWhite wine · excellent match
Assyrtiko from Santorini, Albariño or Vermentino
Salty minerality and taut citrus acidity mirror the marinade and carry the flavour of the sea without masking the tender octopus.
Sparkling wine · good match
Cava or Crémant Brut
Fine bubbles and acidity refresh the palate between oily, tangy bites.
Sparkling wine, Champagne, and Prosecco: what's the difference?Pale lager · good match
Light lager or Pils, ice cold
Carbonation and gentle bitterness cut through the olive oil, and the freshness goes well with the lemon.
Pils or Helles: What's the Difference?
Why it pairs well
With seafood you think of white wine first; a mineral rosé adds red fruit that picks up the bell pepper in the marinade.