Our WhatsApp contacts in Belgium are in love with the temporary snow while we had a sky-blue Saturday with 20° on our terrace ( the sunny part of course ).
While enjoying my breakfast outside, a chubby polpo was boiling ( only water and some bay leaves) for approximately 1h ( it’s important that a fork can easily go inside).
Slice 1 fennel (450 grams total weight) thinly. Spread on an oven dish. Mix with 1 sliced red onion and 2 table spoons of olive oil. Bake in the oven at 200° for 45 mins. Stir regularly.
Remove skin and seeds from 2 pink grapefruits. Keep the juice. Slice 4 garlic cloves and 1 green chili. Chop the drained polpo in larger pieces.
After 30 minutes of oven time, add garlic and chili to the oven dish. Mix and put back in the oven.
Bake for another 15 minutes. Stir. Add the grapefruit and 1 table spoon of Nigella seeds. Put back in the oven for another 15 mins ( turn the oven off). In the meantime, grill the octopus. Season with pepper and salt.
Serve the beautiful dish with arugula salad and fresh mint.