Pan-fried octopus with peas and beans

Octopus is a staple of a Mediterranean diet and no one does octopus quite like Michael Diacono. He makes a salad of pan-fried octopus with fresh peas and broad beans. 

Pan-fried octopus with peas and beans


  • 1kg octopus
  • Olive oil
  • 1 clove garlic
  • 1 small onion
  • 1 tsp chilli flakes
  • Handful cherry tomatoes
  • ½ glass white or red wine
  • Handful fresh peas
  • Handful broad beans
  • Handful fresh mint
  • Handful fresh basil
  • Handful fresh parsley


  1. To make sure the octopus is tender, freeze for at least three weeks.
  2. Thaw the octopus to room temperature and then wash well.
  3. Boil in salted water for 1 hour and allow to cool to room temperature in the cooking liquid.
  4. Chop the octopus into large chunks.
  5. Fry onions and garlic until soft.
  6. Add the chopped octopus and season with salt, pepper and chilli flakes.
  7. Add the peas and broad beans.
  8. Add a splash of wine and allow to simmer until the alcohol has evaporated.
  9. Add the fresh herbs and cherry tomatoes. 
  10. Remove from the heat and serve with toasted bread and a glass of wine.

This recipe first appeared on Gourmet Today TV, aired on TVM on 24 June, 2016. 

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