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Braised octopus pide

Serves: 6

Duration: 2 hours

Difficulty: Intermediate

Ingredients

For the pide dough:

  • 625g Strong flour - Selin uses Turkish flour called Bodrum
  • 12 fresh or 7g sachet dried instant yeast
  • 1 tbsp extra virgin olive oil
  • 1 tsp fine salt
  • 1 tsp caster sugar
  • 350ml lukewarm water
For the octopus filling:
  • 1 pide dough recipe
  • 1.5 - 2kg octopus
  • 1 lemon
  • 150ml extra virgin olive oil
  • 2 sprigs rosemary
  • 3 garlic cloves,  lightly crushed
  • 3 tbsp Turkish red grape vinegar or any good quality vinegar
  • 6 heaped tbsp ricotta
  • 120 good quality green olives, pitted
  • 3 tbsp thyme leaves, picked
  • 6 tbsp honey
  • 80g pickled capers shoots (you can use capers as an alternative
  • 2 tbsp unsalted butter, melted
  • 100g ricotta salata
  • Flaky sea salt and black pepper, to taste

Put a Turkish twist on your next pizza party with this delicious octopus pide recipe by Selin Kiazim of Oklava.

1. First, prepare the pide dough. In a large bowl or mixer combine the flour, yeast, olive oil, salt and sugar. If you are using fresh yeast dissolve it in a little water first so it is easier to incorporate.

2. Mix all the ingredients together well and then slowly begin to add the water whilst mixing with one hand. Don’t add the water all at once, as you may not need it all. Add enough water to form a dough that doesn’t stick to your hands too much. Tip out onto a floured surface.

3. Knead for 5 minutes or until you form a smooth dough. Shape into a ball and place into a clean bowl, cover with a clean damp cloth and leave somewhere warm to prove. You are looking for the dough to double in size; this should take around 45 minutes to 1 hour.

4. Once the dough has proved punch it back in the bowl and then tip out onto a lightly floured surface. Roll the dough into a long sausage and then divide into 6 equal pieces. Roll each piece into a ball, place on a lightly floured surface and cover with a damp cloth until ready to use.

5. Next, prepare the octopus filling. Preheat the oven to 150 degrees.

6. Place the octopus into a large roasting tray along with half the olive oil and the lemon cut in half. Cover with foil and bake in the oven for approximately 1 1/2 – 2 hours. The best way to test whether the octopus is ready is to cut a little off and taste it; if it’s chewy it needs longer cooking.

7. Once ready, take the octopus out of the liquid and allow it to cool completely. Discard the liquid.

8. If you happen to be having a barbecue, once your coals are ready place the octopus to get some colour and a nice char on either side. Alternatively, this can be done in a very hot griddle pan.

9. Pre-heat the oven to 220 degrees. Place in your pizza stone if you have one, if not place in a large flat baking tray.

10. Now cut the octopus legs off and cut each one into 1cm slices. You can cut around the head and use that too.

11. Coat the octopus in the rest of the olive oil along with the rosemary, garlic and vinegar. Season to taste with salt and pepper. Leave the octopus to marinate for as long as you can, preferably overnight.

12. To make the pides (Selin suggests doing one at a time, you can re-heat them all at the end to serve together), roll out a ball of dough on a floured surface into a large oval shape approximately 40cm x 15cm and 3mm thick. Leaving an edge of around 3cm spread 1/6 of ricotta down the centre.

13. Add a sprinkling of thyme, green olives and season with salt and pepper. Top with a layer of octopus. Fold over the edges leaving the centre of the filling exposed. You are looking to achieve a canoe shape, ensure you pinch the ends really well to avoid it unravelling whilst baking.

14. Slide your pide onto a very flat baking tray and then slide it onto a hot baking tray or pizza stone that has been in the oven. Bake in the oven for approximately 10-12 minutes, you are looking to achieve a golden brown, crisp exterior.

15. Take out of the oven, brush the edges with the melted butter, top with caper leaves and a drizzle of honey.

Ingredients

For the pide dough:

  • 625g Strong flour - Selin uses Turkish flour called Bodrum
  • 12 fresh or 7g sachet dried instant yeast
  • 1 tbsp extra virgin olive oil
  • 1 tsp fine salt
  • 1 tsp caster sugar
  • 350ml lukewarm water
For the octopus filling:
  • 1 pide dough recipe
  • 1.5 - 2kg octopus
  • 1 lemon
  • 150ml extra virgin olive oil
  • 2 sprigs rosemary
  • 3 garlic cloves,  lightly crushed
  • 3 tbsp Turkish red grape vinegar or any good quality vinegar
  • 6 heaped tbsp ricotta
  • 120 good quality green olives, pitted
  • 3 tbsp thyme leaves, picked
  • 6 tbsp honey
  • 80g pickled capers shoots (you can use capers as an alternative
  • 2 tbsp unsalted butter, melted
  • 100g ricotta salata
  • Flaky sea salt and black pepper, to taste

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