RECIPE / RALPH SCHELLING

Roasted pulpo with bay leaves

Swiss chef Ralph Schelling dishes up a tasty take on oven-roasted octopus with thyme, bay leaves, peppers and potatoes. You can also swap in sherry for white wine or add ripe or sun-dried tomatoes for an extra layer of flavour. Serves 4

• Ingredients:
• 2 red onions, peeled
• 3 cloves garlic
• 4-5 medium potatoes
• 150g celery stalks
• 8 tbsps olive oil
• 1 tsp red bell pepper flakes
• 1 tsp black pepper
• 250ml white wine
• 3-4 bay leaves
• 1 sprig thyme
• 600g octopus, ready to cook
• salt to taste

• Method:
• 1. Preheat oven to 160C. Cut the onions into quarters, crush the garlic cloves, peel and coarsely chop the potatoes, and dice the celery.
• 2. Heat the oil on the hob in a heavy cooking pot with a lid and sauté the onions, garlic, bell pepper flakes and peppercorns for about 5 minutes, stirring occasionally. Deglaze with the wine and leave for a minute or two to let the alcohol cook off.
• 3. Add the potatoes, celery, octopus, herbs and salt, mix and put into the oven covered with the lid for an hour and 30 minutes.
• 4. Once the time’s up, remove and plate evenly between four bowls. Season to taste, top with a trickle of the best olive oil you can find and serve with bread.