Octopus Bourguignon

Its name has changed along with the flavors: OctoPlus…

Today, we've got an exciting recipe to share with you: Octopus Bourguignon!

Octopus Bourguignon is a delightful twist on the classic French recipe, typically made with beef. But we're going to take it up a notch and embrace the wonders of the sea.

Let us assure you that we will make the most of every component before you start worried that we will waste any of that lovely sea creature. That's right, no waste, all fun! With this recipe, you'll be able to create 2 main dishes and 1 pickle. While all the flavors adorn your table, the fact that nothing goes to waste will bring you joy and ease your conscience towards the environment.

Difficulty:

Hard

Serving:

For 2 servings

Preparation time/Cooking time:

15 minutes / 25 minutes

Ingredients:

300 boiled octopus (two legs)
100 g shallot (red)
150 ml fish stock
200 ml red wine
50 ml olive oil
80 g carrot
80 g celery stick
80 g leftover bell pepper (red & yellow)
2 cloves of garlic
10 g tomato paste
10 g red chili pepper
5 g salt
5 g Freshly ground black pepper.

Preparation

Chop the onion, celery, and carrot into medium-sized pieces.
Crush the garlic well and chop it.
Cut octopus into medium-sized pieces.
Heat the pan and add olive oil. Then add the chopped all vegetables and sauté for about 2 minutes.
Add the octopus and tomato paste and continue to sauté for another three minutes. When it becomes homogenous, add the fish stock. and continue to cook for 10 minutes. And add salt and pepper.
Finally add the wine, turn the heat down and cook slowly for another 10 minutes.
Rest the dish for 5 minutes and serve with chopped parsley on top.
Enjoy!