Ingredients

• 1kg/2lb 4oz octopus
• cleaned
• cut into 5cm/2in pieces
• 1 lemon
• zest and juice only
• 3 garlic cloves
• bashed
• 3 sprigs fresh thyme
• 4 tbsp olive oil
• 2 onions
• thickly sliced
• 2 bay leaves
• 350ml/13fl oz red wine
• 1 x 400g/14oz tin tomatoes
• 4 tbsp roughly chopped fresh flatleaf parsley
• 110g/5oz bulgur wheat
• soaked in cold water overnight
• 1 red onion
• finely chopped
• 1 bunch chopped fresh flatleaf parsley
• 1 bunch chopped fresh mint
• 1 lemon
• zest and juice only
• 4 tbsp extra virgin olive

Directions

• Freeze the octopus for at least 48 hours and then defrost in the fridge overnight – this helps tenderise the octopus.
• Rinse well under cold water and pat dry. Place the octopus into a bowl with the lemon zest
• juice
• garlic and thyme and mix until well combined. Cover with clingfilm and chill in the fridge to marinate for one hour.
• Heat the olive oil in a saucepan
• add the onions and fry for five minutes
• or until softened.
• Stir in the marinated octopus and fry for 2-3 minutes. Add the bay leaves and red wine. Bring to the boil and cook until the volume of wine has reduced by half.
• Add the tomatoes and return to a simmer
• then cook gently for 1-1½ hours
• or until the octopus is very tender. Season to taste with salt and freshly ground black pepper. Stir in the parsley.
• For the herb tabbouleh
• drain the bulghur wheat and place into a large bowl. Add the remaining ingredients and mix until well combined. Season to taste with salt and freshly ground black pepper.
• Spoon the tabbouleh onto a plate and serve alongside the octopus.