Catalan Octopus Recipe

Preparation Steps

1. 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. 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. 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. 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. 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.

6. 6

   Plate and Serve

   On a plate, spoon the tomato coulis as a base, then add the octopus and white bean mixture on top. Garnish with additional cilantro if desired.