Inspired by the flavours of the Mediterranean, Stefano Manfredi’s slow-cooked octopus features lemon, parsley, capers and Ligurian olives.






Skill level

Average: 3 (58 votes)


  • 1 celery stalk, roughly chopped
  • 1 carrot, roughly chopped
  • 1 onion, halved
  • 2 bay leaves, crushed
  • ½ bunch flat-leaf parsley, stalks reserved, leaves chopped
  • 1.5 kg octopus, (about 3), cleaned
  • 800 g desiree potatoes (about 4), peeled, cut into 1 cm cubes
  • 50 g (¼ cup) capers, chopped
  • 2 large lemons, juiced
  • 2 tbs extra virgin olive oil
  • 100 g Ligurian or other black olives, pitted, chopped

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Drink 2007 Falesco Ferentano Roscetto IGT, Lazio, Italy.

Cooling time 3 hours

Place 3 litres water, celery, carrot, onion, bay leaves and parsley stalks in a stockpot over high heat. Bring to the boil, add octopus and cook for 40 minutes or until tender. Remove from heat and allow octopus to cool in liquid.

Meanwhile, place potatoes in a large pan of salted water over medium heat. Bring to the boil and cook for 10 minutes or until just tender. Drain and set aside to cool.

Drain octopus and cut into 2 cm-thick slices. Combine with potatoes and remaining ingredients. Season with salt and pepper. Serve.


As seen in Feast magazine, Feb 2012, Issue 6. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.

Photography by Alan Benson.