Catalan Octopus Recipe
Recipe information
Make Catalan Octopus in just 2h . White Bean Ragout, Toasted Fennel Seed, Cilantro, Tomato Coulis
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Ingredients
Main Ingredients
Preparation Steps
1. Prepare the White Bean Ragout
Soak the dried white beans overnight. Drain and rinse them, then cook them in a pot of salted water until tender, about 1 hour. Drain and set aside.
2. Cook the Octopus
In a large pot, bring water to a boil. Add the octopus and cook for about 45 minutes until tender. Remove from heat, let cool, and chop into bite-sized pieces.
3. Make the Tomato Coulis
In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add chopped onion and minced garlic, cooking until softened. Add chopped tomatoes and cook until they break down into a sauce. Season with salt and black pepper. Blend until smooth and set aside.
4. Toast the Fennel Seeds
In a small skillet, toast the fennel seeds over medium heat until fragrant, about 2-3 minutes. Remove from heat and set aside.
5. Combine Everything
In a large bowl, combine the cooked white beans, octopus, toasted fennel seeds, and chopped cilantro. Drizzle with remaining olive oil and squeeze lemon juice over the top. Toss to combine.
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