Octopus Ragu

Instructions

1. 1

   Add 1 onion and 1/2 celery stalk to a large pot

2. 2

   Add 1/2 the carrot, tomato passata, 1 chilli, 1 crushed garlic clove and 3 litres of water and bring to a boil

3. 3

   Add the cleaned octopus, removing the beaks and separating the heads and each tentacle, as well as the lemon leaves or zest and bay leaf

4. 4

   Lower the heat to maintain a simmer

5. 5

   Cook until the flesh is tender when pierced in its thickest part approx 1 hour

6. 6

   Transfer the octopus to a plate to cool

7. 7

   Drain and reserve the broth, saving the veg for another dish

8. 8

   Cut off the thickest part of the tentacles (setting aside the thin curly ends) and add to food processor with the heads, blending until just minced

9. 9

   Add remaining onion to medium pan over medium heat with 3 tbsp olive oil, the remaining carrot, celery, 1 clove chopped garlic, the remaining chilli, bay leaf & olives and cook until softened

10. 10

    Add the minced octopus, wine, chopped anchovies, tomato paste, and saffron and bring to a strong simmer

11. 11

    Cook off the wine stirring frequently, then add 1 cup of the reserved broth, and continue to do so when the sauce looks dry, approx every 15 mins, until the ragù has a rich saucy consistency, approx 1 ½ hours

12. 12

    Add more olive oil and pepper as needed

13. 13

    Meanwhile toast the slice of gf bread, blend in food processor, with walnuts and 1 clove garlic into a crumb

14. 14

    Toast in pan with olive oil and a good pinch of salt until golden then set aside to garnish

15. 15

    Cook your pasta, add your sauce and a splash of pasta water and toss

16. 16

    Garnish with crispy breadcrumbs