We’ve used marinated baby octopus here because it’s quick and easy, but, traditionally, it would be made with fresh octopus.

You can ask your fishmonger to prepare it for you by removing the beak, tentacles, and ink sac and washing it thoroughly.

Marinate it in olive oil, garlic, salt, and pepper for a couple of hours, then grill it on a very hot BBQ or cast iron grill pan heated until scorching hot.

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Serves 2-3

Ingredients

250g ditalini pasta
4 tbsp olive oil
1 Spanish onion, finely diced
½ tsp paprika
4 cloves garlic, crushed
1 bay leaf
½ tsp ground chilli
½ cup white wine
1 tin diced tomatoes
¼ cup parsley, chopped
1 tub marinated octopus

Method

Cook the pasta in boiling salted water until just under al dente.

Heat 3 tbsp olive oil in a large frypan over medium heat. Add onion and a good pinch of salt, and sauté until soft.

Add paprika, garlic, bay leaf, chilli, and sauté for a few minutes.

Add the wine and cook for a few minutes.

Add diced tomatoes and sauté for a further 10 mins.

Add the pasta and half the parsley, and cook for 5 minutes.

Season to taste with salt and pepper, and discard the bay leaf.

Divide between serving bowls and top with marinated octopus and remaining parsley.