Octopus with Beans
This chargrilled octopus is served on a bed of beans flavoured with garlic, onions, carrots, leek, thyme and celery. If you've never cooked octopus before it's definitely one to try!
Ingredients
- 50 ml olive oil
- 1 octopus, legs only
- 2 cloves garlic, sliced
- 1 onion, peeled and diced
- 2 carrots diced
- 1 leek, sliced
- 2 sticks of celery, diced
- 200ml white wine
- 6-8 sprigs of thyme
- 1 bay leaf
- 400g flageolet beans, soaked overnight
- 1 sprig of rosemary chopped
- 1x 400g tinned chopped tomatoes
- 50g butter
- 1 small bunch parsley chopped
- 1 lemon zest only
Method
Put the olive oil into a pressure cooker and fry the garlic, onions, carrots, leek and celery for 2 minutes.
Add the wine and 500ml of water then stir and bring to the boil. Add the thyme, bay leaf and beans then pop in the octopus, put the lid on and cook for 45 minutes.
Put the octopus onto a plate then add the rosemary and tomatoes to the bean mixture. Bring to the boil and finish by adding the butter, parsley, lemon zest and seasoning.
Cut the octopus into pieces. Drizzle with more olive oil, place onto a hot griddle pan to char all over.
To serve spoon the bean mixture onto plates and top with octopus, more parsley and a drizzle of olive oil.
Ingredients
- 50 ml olive oil
- 1 octopus, legs only
- 2 cloves garlic, sliced
- 1 onion, peeled and diced
- 2 carrots diced
- 1 leek, sliced
- 2 sticks of celery, diced
- 200ml white wine
- 6-8 sprigs of thyme
- 1 bay leaf
- 400g flageolet beans, soaked overnight
- 1 sprig of rosemary chopped
- 1x 400g tinned chopped tomatoes
- 50g butter
- 1 small bunch parsley chopped
- 1 lemon zest only
Method
Put the olive oil into a pressure cooker and fry the garlic, onions, carrots, leek and celery for 2 minutes.
Add the wine and 500ml of water then stir and bring to the boil. Add the thyme, bay leaf and beans then pop in the octopus, put the lid on and cook for 45 minutes.
Put the octopus onto a plate then add the rosemary and tomatoes to the bean mixture. Bring to the boil and finish by adding the butter, parsley, lemon zest and seasoning.
Cut the octopus into pieces. Drizzle with more olive oil, place onto a hot griddle pan to char all over.
To serve spoon the bean mixture onto plates and top with octopus, more parsley and a drizzle of olive oil.
