SEA SAND SUN SNACK
OCTOPUS, FERMENTED CHILLI SAUCE
Serves 6 to share Prep + cooking time 70 mins, plus marinating and fermenting time
“The simplicity in the olive oil and crushed garlic means the octopus really takes on a lip-smacking acidity with richness and saltiness to it,” says Jordan Toft, executive chef at Una Más. Start this recipe three days ahead to ferment the sauce and marinate the octopus.
1kg octopus hand (see note)
5 garlic cloves, bruised
½ bunch of thyme, bruised, plus extra to serve
420ml olive oil
FERMENTED CHILLI SAUCE
250g long red chillies, deseeded, coarsely chopped
150ml apple cider vinegar
30ml olive oil or other grassy-tasting oil
½ tsp fine salt
Combine chillies and vinegar in a saucepan over medium heat. Bring to the boil, then set aside to cool. Transfer to an airtight container and refrigerate for 3-5 days (see note). Strain, reserving liquid, and process chilli in a high-speed blender with
