Confit Octopus and Mace

Ease of Preparation: Easy

Yield: 4-6 Servings

This gentle, slow confit results in tender, flavourful octopus, scented with sweet, woodsy mace. A quick grilling after lends char, which octopus loves.

Ingredients:

Braised Octopus:

• 3 cups (710 ml) olive oil
• 3 small onions, finely diced
• 6 small red chili peppers, sliced
• 1 cup (240 ml) Italian parsley, chopped
• 2 tablespoons (30 ml) ground mace
• Salt and pepper
• 3 pounds (1.4 kg) octopus tentacles

To Assemble:

• 2 small red chili peppers, to finish oil
• ¼ cup (60 ml) chopped parsley, to finish oil, plus more to garnish
• ½ lemon, juiced

Method:

For the Braised Octopus:

In a large, heavy-bottomed pot, combine the olive oil, onion, chili peppers, and parsley. Season well with salt and pepper.

Stir the oil to evenly distribute all seasonings.

Add octopus tentacles to the pot, ensuring they are submerged in the oil and aromatics.

Turn heat on to medium-low. When steam starts escaping from the octopus, roughly 6-8 minutes, cover the pot with a lid.

Cook covered for 2 hours.

Once cooked, remove lid and let the octopus rest undisturbed in the oil for 15 minutes.

Carefully transfer the octopus tentacles to a tray. Reserve the cooking oil with all the aromatics.

To Assemble:

Preheat grill to medium high

Grill until nicely charred, 2-3 minutes per side.

Transfer the grilled tentacles to a serving tray.

Stir remaining chilies and chopped parsley into the reserved oil.

Drizzle oil over the octopus generously.

Squeeze the lemon juice over the octopus and garnish with chopped parsley.

Serve immediately.