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Member recipe

Octopus with borlotti beans

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Serves 3

My version of a piquant savoury tapa I was served in a bar in Spain. It's quick to make as an evening meal.

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  • 2 large cloves garlic, chopped
  • 1 small red onion, chopped
  • 2 green or red peppers, chopped
  • 3-4 tbsp olive oil
  • 1/4 tsp cayenne pepper
  • Pinch oregano
  • 1 410g tin chopped tomatoes
  • 2 410g tins borlotti beans, rinsed and drained
  • 2 120g tins octopus, rinsed and drained
  • 2 tbsp fresh parsley, chopped
  • Salt to taste
  • Fresh ground pepper


    1. Heat olive oil on a moderate heat. Fry peppers first for several minutes, then add onions and garlic and continue frying for several minutes
    2. Add beans to mix, followed by tomatoes, salt, pepper, cayenne, oregano and thyme. Stir to mix, cover and turn burner to low.
    3. Simmer for 15 minutes. Meanwhile, cut any overly large octopus pieces into several smaller chunks.
    4. Stir octopus into borlotti beans and simmer for another 5-7 minutes.
    5. Sprinkle on parsley and serve with rice. I prefer brown basmati

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