Charlotte Wood is an Australian author, who blogs about her passion for food at howtoshuckanoyster.com
Charlotte tells us that this recipe came about out of an offal-eating challenge – the sauce was originally meant to accompany tripe, but Charlotte realised it would suit octopus just as well. Braised octopus is one of those dishes you need to eat before you can fully understand its appeal – it’s good simple peasant food with layers of kickarse flavour, but a lovely sumptuous texture as well.
The photo doesn’t show the white beans, which were an addition to leftovers the next day, but which were so good she putting them in the final recipe!
You can find the original recipe on Charlotte’s blog HERE.Preparation time: 1 hour
1 kg cleaned Baby Octopus - much of the baby octopus available in Australia is imported, so make sure you're buying Australian!
3 rashers bacon or pancetta, cut into chunks
1 large onion, roughly chopped
1 head garlic, cloves roughly chopped
1 stick celery, finely chopped
2 bay leaves
400ml or more red wine
2 Tbs dried oregano
1 bottle (700g) tomato passata
1L chicken stock
2 red chillies, split
10 halved cherry tomatoes or equivalent small tomatoes, roughly chopped
Half to 1 chorizo sausage, sliced & fried
1 Cup (or more) cooked /canned & drained white beans
Salt & pepper