You are cooking: Fremantle Octopus with Braised Radicchio
calculating... January 29, 2021

Fremantle Octopus with Braised Radicchio

  • 2 people
  • 30mins
  • 40mins
  1. Pre-heat the oven to 180C.
  2. Rinse Fremantle Octopus under cold running water.
  3. Place a medium pot of salted water over high heat and bring it to a boil.
  4. Once your pot comes to a rapid boil, gently lower the octopus into boiling water.
  5. Cook the octopus for 25 to 35 minutes. To see if cooked, pierce the thickest part of the octopus with the help of a sharp paring knife or a toothpick. It should go through without much resistance.
  6. Remove the octopus from the pot and let it cool down to room temperature.
  7. Trim off and discard and brown leaves or part of the stem of radicchio and cut into quarters then into eights.
  8. Mix balsamic and honey until well incorporated.
  9. Heat a large cast iron pan over high heat and add the oil and swirl to coat the bottom. Add the radicchios in making sure to not double up for even cooking.
  10. Pour balsamic over the radicchios and add 3 tbsp of water. Braise in the oven until turns golden brown on top and fork tender.
  11. Pan fry Fremantle Octopus each side 1 minute over high heat and transfer to the plate.
  12. Flip the radicchios upside down in the cast iron pan so it is covered in balsamic braising liquid. Transfer radicchio to your plate with Fremantle Octopus.
  13. Garnish is with smoked almonds and fried sage. Enjoy!
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  • 200g Raw Fremantle Octopus, drained
  • 1 head radicchio
  • 2 tbsp olive oil
  • 3 tbsp Balsamic vinegar
  • 1.5 tbsp honey
  • Salt
  • Black pepper
  • 2 tbsp smoked almonds, chopped
  • 10 sage leaves, fried

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