It’s smarter and more romantic than your average sea monster, with nine (count ‘em) brains and three hearts. No, we’re not talking about Miguel, we’re talking about octopus.
-1.5kg large Fremantle octopus
-4 bay leaves
-1 ó tablespoons spicy paprika
-1L beer, plus 1L for topping up
Freeze octopus for at least two days for tenderising.
Defrost in fridge.
Preheat oven to 170C. Place in a deep roasting tray with bay leaves and paprika. Season well.
Cover totally with beer and roast for 2 hours, topping up with extra beer, until octopus is tender. Remove from oven and cool octopus in liquid.
* The Captain’s Caution: this recipe involves beer, lots of beer, so perhaps not one for the kiddies.