Ingredients

• 50ml/2fl oz olive oil
• 1 bulb garlic
• cut in half horizontally
• 12 salad onions or large spring onions
• white parts only
• trimmed
• 8 medium octopus legs
• cut into bite-sized pieces on the diagonal
• 1 lemon
• juice only
• 2 fresh bay leaves
• large sprig fresh thyme
• leaves only
• 8 black peppercorns
• left whole
• 300g/10½oz fresh peas
• pods removed (unpodded weight)
• generous knob cold butter
• or dash olive oil
• 4 wild fennel fronds
• chopped (optional)

Directions

• Heat the oil in a heavy-based casserole over a high heat. When the oil is just smoking
• add the garlic bulb halves
• cut-sides down
• and the onions
• and fry for 2-3 minutes
• or until the onions are crisp and golden-brown.
• Add the octopus pieces and stir fry for 30 seconds
• then reduce the heat to its lowest setting. Squeeze over the lemon juice and sprinkle over the bay leaves
• thyme and peppercorns
• then cover the pan with a lid and continue to cook for a further two minutes
• or until the octopus pieces have released their purple-pink juices.
• Continue to simmer the mixture over a low heat for 1 hour and 45 minutes to 2 hours
• or until the octopus is tender and offers no resistance when pierced with the point of a knife.
• When the octopus has stewed and is tender
• add the peas and continue to cook
• uncovered
• for 8-10 minutes
• or until the volume of cooking juices has reduced and the peas are tender. Season
• to taste
• with salt and freshly ground black pepper.
• Whisk in the cold butter (or olive oil) until well combined
• then sprinkle over the chopped wild fennel fronds
• if using. Serve immediately.