Prep: 20 minutes
Cook: 60 minutes
Cook: 60 minutes
Average
Serves
4
4
Ingredients
500g baby octopus
3 cloves of garlic
olive oil
sprig of parsley
For the pear chutney:
500g pears
3 medium onions
100ml white wine vinegar
300ml water
1/2 tbsp coriander seeds
1/2 tbsp ground cumin
1/2 tbsp chilli
salt to taste
Method
Wash the pears, peel the onion and chop both finely. Mix together with the other chutney ingredients and cook for about 45 minutes until creamy.
Clean the octopus (remove the innards, beak and eyes) and wash thoroughly. Brown the garlic in the olive oil, add the octopus and fry over high heat for 3-4 minutes. Finally sprinkle over some chopped parsley.
