Octopus with garlic dressing from Hamlyn All Colour Cookbook: 200 Tapas & Spanish Dishes (Hamlyn All Colour Cookery) (page 70) by Emma Lewis

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Freeze octopus at least 48 hours before cooking to tenderise. Marinate cooked octopus several hours or overnight before serving.

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