Preparation
Wash the octopus clean and cut apart the tentacles if necessary.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000341/000341_step_1_M.jpg)
Twist the tentacles and wrap them tightly as a roll with cling film.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000341/000341_step_2_M.jpg)
Wrap tightly in foil, twisting the ends of the foil to seal. Place in a large pan of cold water and slowly bring to the boil. Simmer for 60-70 minutes over a low heat. Allow to cool completely.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000341/000341_step_3_M.jpg)
Blanch the broad beans in boiling salted water for 5-6 minutes. Rinse under ice cold water, drain then squeeze between your thumb and index finger until the hard skin cracks and releases the bean inside. Discard the skins.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000341/000341_step_4_M.jpg)
Wash the basil, shake dry and pick off the leaves. Mix with the beans in a blender to a smooth paste.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000341/000341_step_5_M.jpg)
Season the bean paste with lemon juice, salt and pepper. Stir in the olive oil.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000341/000341_step_6_M.jpg)
Unwrap the octopus. Cut the roll into slices and arrange on plates. Pour the bean puree on top, garnish with broad beans and basil. Serve with lemon wedges.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000341/000341_step_7_M.jpg)