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Ras el Hanout Octopus Noodle Bowl

Tender simmered octopus rubbed with warm North African spice and seared, served over a bright, lemony noodle salad.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Servings: 4
Calories: 390
Ingredients Method

Ingredients
  

  • For the Octopus
  • 2 lbs about 900g octopus, cleaned
  • 1 bay leaf
  • Water enough to cover
  • 2 tablespoons ras el hanout
  • 2 tablespoons olive oil
  • Salt to taste
  • For the Noodle Bowl
  • 8 oz about 225g rice noodles or udon
  • 2 cups baby spinach or arugula
  • 1 cup cherry tomatoes halved
  • 1/4 cup fresh parsley chopped
  • Juice of 1 lemon
  • 3 tablespoons olive oil
  • Salt and black pepper to taste

Method
 

  1. Place the octopus and bay leaf in a large pot and cover with water. Bring to a gentle simmer and cook about 1 hour, until a knife slides into a tentacle with just a little resistance.
  2. Drain the octopus and let it cool slightly. Cut into bite-sized pieces.
  3. Toss the octopus with the ras el hanout, 2 tablespoons olive oil, and salt.
  4. Cook the noodles according to package directions. Drain and toss with a little oil.
  5. Heat a skillet over medium-high heat. Sear the seasoned octopus 2 to 3 minutes, until lightly charred at the edges.
  6. Toss the noodles with the spinach, cherry tomatoes, parsley, lemon juice, remaining olive oil, salt, and pepper.
  7. Divide the noodle mixture among bowls and top with the seared octopus. Serve warm.