Name: Octopus black lentil dhal
Total time: 4 h 30 min
Yield: Serves 6
Ingredients: 1 (roughly 1.5kg) octopus, (see notes below); 200ml white wine; 3 cloves garlic, smashed; 8 black peppercorns; 3 bay leaves; 2 tbsp vegetable oil; 1 of each red and green chilli, sliced, to serve; to serve extra-virgin olive oil; 250g black lentils (urid beans), (see notes below); (about 1.25 litres, reserved from cooking the octopus) hot octopus stock; 125ml black vinegar, (see notes below); 2 tbsp soy sauce; 2 tbsp chipotle paste

1 (roughly 1.5kg) octopus
(see notes below)
200ml white wine
3 cloves garlic
smashed
8 black peppercorns
3 bay leaves
2 tbsp vegetable oil
1 of each red and green chilli
sliced, to serve
to serve extra-virgin olive oil

DHAL

250g black lentils (urid beans)
(see notes below)
(about 1.25 litres, reserved from cooking the octopus) hot octopus stock

DRESSNG

125ml black vinegar
(see notes below)
2 tbsp soy sauce
2 tbsp chipotle paste

Method

step 1
The day before making the dish, put the black lentils in a bowl, cover with cold water and chill overnight.
step 2
The next day, put the octopus into a very large pan with the white wine, garlic, peppercorns, bay leaves and 3 litres of cold water. Bring to the boil, reduce to a simmer, cover and cook gently for 60-90 minutes or until the octopus is very tender. Strain and reserve the liquid. Remove and discard the head and beak, and cut the tentacles in half. Once cool, cover and chill.
step 3
Heat the oven to 140C/fan 120C/gas 1. Drain the lentils and put in a large casserole with the hot octopus stock and season. Put on a lid and cook in the oven for 3 hours.
step 4
Mix together the dressing ingredients. Heat the vegetable oil in a frying pan and add the octopus pieces. Fry for 5-10 minutes or until golden on all sides, then pour in the dressing and reduce until the octopus is glazed.
step 5
Serve the octopus on a bed of the lentils, with red and green chilli slices sprinkled on top and drizzled with extra-virgin olive oil.