1 1/2 tbsp olive oil
1 x 1kg whole octopus, cleaned and cut into 4 cm x 1.5 cm pieces, tentacles cut in half
3 French shallots, finely chopped
2 chillies, finely chopped
1 x 2cm piece of ginger, minced
185 mL white wine
1 medium yam or sweet potato, diced into 2cm cubes
3 large tomatoes, diced
Salt and pepper
3 parsley sprigs, finely chopped
Poach the octopus for 40 minutes. Add the butter, shallots, chilli and ginger and sauté until golden.
Heat a large frying pan over high heat, add two teaspoons of oil and half the calamari and cook, tossing the pan occasionally for two minutes to just seal, or until the calamari changes colour.
Add the butter shallots, chilli and ginger and sauté until golden.
Pour in the white wine, stir, deglaze and bring to the boil. Cook for two minutes, or until reduced by half. Stir in the tomato paste, tomatoes, yam and season with salt and pepper. Turn the heat down to low, place a lid on top and cook, stirring occasionally, for 35-40 minutes, or until the calamari is soft. Take off the heat and add the parsley just before serving.