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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the White Bean Purée
In a blender or food processor, combine the white beans, olive oil, lemon juice, garlic cloves, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning to taste. Set aside.
- 2
Cook the Octopus
In a large pot, bring salted water to a boil. Add the octopus and reduce heat to a simmer. Cook for about 45 minutes or until tender. Drain and let cool slightly. Cut the tentacles into bite-sized pieces.
- 3
Prepare the Salsa Verde
Finely chop the fresh parsley, capers, and red chili flakes. In a bowl, combine the chopped ingredients with a drizzle of olive oil, lemon juice, and season with salt and pepper. Mix well.
- 4
Sauté Fennel
Slice the fennel bulb thinly and heat a tablespoon of olive oil in a pan over medium heat. Sauté the fennel until tender and slightly caramelized, about 5-7 minutes.
- 5
Plate the Dish
On a serving plate, spread a generous amount of the white bean purée. Arrange the octopus pieces on top, add the sautéed fennel, and drizzle with salsa verde. Garnish with additional parsley if desired.