Look, this is a bit of a process but if you love octopus as much as I do or even if you like to dip your toe into the pond of the octopus aficionado, you will find this reward of the end product far out ways the trials and tribulations of said effort.

A really nice thing about this is it will last for several weeks in the fridge, so you always have a worthy snack when you when the neighbours rock up with a bottle of the good stuff. As long as you have a packet of Ritz crackers in the cupboard you’re off.

The smoke on this octopus really takes it up a notch but you could simmer it in the braising liquid for another half hour or so if fire and barbecue has not yet been invented where you live.

And just one more thing if I may; the end product is also bloody delicious when flashed over the coals for a minute or two and served hot.

OCTOPUS

1 kg large octopus tentacles. We call them “hands” here, but that might just be us.
A barbecue of some description if you want that smoky goodness

FOR THE BRAISING LIQUID

1 onion, quartered
5 garlic cloves, hit about a bit with the flat edge of a knife
1 lemon, quartered
1 tablespoon black pepper corns
1 tablespoon salt
1 bay leaf
1 teaspoon dried chilli flakes
375 ml white wine
1.5 – 2 lt water

FOR THE MARINADE

½ onion, sliced
2 cloves garlic, chopped
1 long red chilli, sliced
1 bay leaf
2 star anise
1 tablespoon dried oregano
½ teaspoon cracked black pepper
¼ cup red wine vinegar
1 cup olive oil
1 cup canola oil

Start by getting your smoker on and sitting nicely around the 275 F mark.
Separate the tentacles of the octopus and place into the smoker for 1 hour.
During that hour you can put all the things for your braising liquid into a pot and bring it up to a simmer.
And you know what? You can also place all of the ingredients for the marinade into a dish that will be big enough to hold the marinade plus the octopus.
Once the octopus has had it hour the smoker you can transfer it straight in the pot of braising liquid, adding extra water if you need to so the octopus is submerged.
Cover and simmer octopus over med-low heat for 45 minutes or until it is tender in the thickest part. If the octopus starts to peak out of the liquid you can add a splash more water to keep it submerged because it lives under water you silly bugger.
Once cooked, strain and transfer the octopus into the marinade while still hot. I think this helps it absorb the goodness of the marinade a little more readily – accept it as a comrade and lover, if you will.
I know you want to eat this amazingness right now, but can you please wait until tomorrow or the next day because then it will be much more delicious.
One of the things I like to do with this octopus is slice tentacles into small pieces and serve on stracciatella dressed with sliced chilli and salsa verde. And be sure to chuck some kind of bread product – a flatbread or slice of focaccia is my choice de jour – on the side for mopping up.
Octopus will last for at least two weeks in the fridge.