Octopus

Octopus

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The best time of year for octopus in Devon is during the summer months when it is in season.
Octopus is tougher than its cousin the squid and so for any recipe, needs to be tenderised first. Cut the octopus into bite size pieces and put into a saucepan of water with a bay leaf, some peppercorns and a roughly chopped carrot and onion and bring to the boil then simmer gently for about an hour.

Toss the tenderised octopus for 2 minutes in a pan with a little olive oil, some garlic, salt and black pepper, lemon juice and a handful of chopped parsley. Thats all.

To grill or barbecue, make a marinade of olive oil, a few chilli flakes, lemon juice and some thyme and parsley. Put the tenderised octopus into the marinade and put into the fridge for at least an hour. Then lay the octopus pieces on the griddle, brush with some of the marinade and turn after 2-3 minutes to finish off.

  • Code - DF34
Delivery Pricing
The courier charge for national deliveries is 12.50.
We charge an 8.50 flat rate for local Devon deliveries.
Orders over 50 are free of charge.

Saturday deliveries are subject to a 35 courier surcharge.

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THE DEVON FISHMONGER

Based in Honiton, East Devon, we are an independent traditional fishmonger with many years experience, committed to providing fresh fish and shellfish of the highest standard and professionally
prepared to your requirement. Orders also taken via our Devon Fishmonger online shop.

DELIVERY

We charge an 8.50 flat rate for local East Devon deliveries only.
The courier charge for all UK deliveries is 12.50.
Orders over 50 are free of charge.

SECURE PAYMENT

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