Stewed octopus

Octopus and pearl barley

1	Lemon, cut in half
1 ½ kgs	Octopus, cleaned (Main)
2 cloves	Garlic, peeled
2	Bay leaves
3 sprigs	Lemon thyme
1 Tbsp	Olive oil
½	Onions, finely chopped
650 ml	Chicken stock
200 g	Pearl barley
40 ml	Squid ink

Sauce

1 Tbsp	Olive oil
½	Onions, peeled and finely diced
2 tsp	Curry powder
2 tsp	Turmeric
100 ml	White wine
200 ml	Coconut milk
150 ml	Cream

Samphire

15 g	Butter
80 g	Samphire, picked and washed
1	Lime, zest, to serve

Directions

Octous and pearl barley

1. Heat the oven to 180C. Rinse the octopus and place in a casserole with the lemon, garlic, bay and lemon thyme. There is no need to add liquid as the octopus releases a lot during cooking. Do not add any salt.
2. Put the lid on and cook in the oven until soft and tender, about 1¾ hours. Remove the lid and leave the octopus to cool in its liquid.

Sauce

1. To cook the pearl barley, heat a saucepan over a medium-high heat and drizzle in the olive oil. Add the onion and sweat over a medium heat for 1 minute, then add the pearl barley and cook, stirring, for 1 minute.
2. Add half chicken stock and simmer until it is all absorbed before adding the rest.
3. Cook over a medium heat until the pearl barley grains swell and soften, yet remain firm to the bite, about 25 minutes; it should be moist but not too wet. Tip in the squid ink and stir to coat the grains.
4. Strain 400ml of the cooking liquor from the octopus to use for the sauce. Heat a saucepan over a medium-high heat and drizzle in the olive oil.
5. Add the onion and sweat for 2 minutes, then add the spices and cook, stirring for 1 minute. Add the wine, stirring to deglaze, then pour in the 400ml reserved octopus liquor and bring to the boil.
6. Simmer to reduce over a medium heat for about 10 minutes. Pour in the coconut milk and cream and continue to simmer for 5 minutes to make a vibrant sauce. Correct the seasoning with a pinch of salt and a few twists of white pepper.

Samphire

1. To cook the samphire, melt butter over a medium-high heat, add the samphire and cook, tossing, for 2 minutes.
2. Season with salt and pepper to taste.

To serve

1. Cut the octopus into bite-sized pieces and gently reheat in a little of its cooking juice or some of the sauce.
2. Divide the pearl barley between warmed serving bowls and spoon the samphire on top. Arrange the octopus in the middle.
3. Froth the sauce, using a handheld stick blender to make it foamy and spoon around the samphire. Sprinkle with lime zest to finish.