with Clams

Stella and Jazzey's Slow Cooked Octopus

Prep time: 10 mins
Cook time: 1½ hours
Serves: 6


2 tbs olive oil

1 onion, finely chopped

4 garlic cloves, crushed

1 long red chilli, deseeded, finely chopped

1kg baby octopus tentacles, halved 

500g vine-ripened tomatoes, finely chopped

185ml (¾ cup) red wine

1 kg clams or pipis, purged

400g frozen peas

¼ cup finely chopped parsley

Parsley, to garnish


1. Heat oil in a large saucepan over medium heat. Add onion, garlic and chilli and cook, stirring, for 4-5 minutes or until softened, but not coloured. Add octopus and cook, stirring, for 5 minutes. Add tomatoes and wine. Bring to the boil. Simmer, covered, for 1½ hours or until octopus is tender. 

2. Add clams and peas. Cook, covered and stirring occasionally, for 2 minutes or until clams open and peas are tender. 

3. Divide seafood mixture among serving bowls and garnish with parsley to serve. 


This dish has quite a soupy consistency, so would also be good served with bread.