Octopus with green beans
Octopus with green beans
Σχετικά με τη συνταγή
Διατροφική αξία ανά μερίδα
Octopus with green beans
Υλικά
For the Octopus
- 1 octopus (approximately 2 kg / 4.4 lb)
- 50 ml (3 tbsp + 1 tsp) white wine vinegar
- 50 ml (3 tbsp + 1 tsp) dry white wine
- 1 bay leaf
- 2 allspice berries
- 1 pinch whole black peppercorns
For the Green Beans
- 1 kg (2.2 lb) fresh green beans, trimmed
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- ½ bunch fresh parsley, leaves only, finely chopped
- 100 ml (⅓ cup + 1 tbsp) extra virgin olive oil
- 3–4 ripe tomatoes, grated
- Fleur de sel
- Freshly ground black pepper
Εκτέλεση
Prepare the green beans by trimming the ends, rinsing them well, and leaving them in a colander to drain.
Clean the octopus by removing the beak, eyes, and the internal organs from the head sac. Rinse thoroughly.
Place the octopus in a pot and add the white wine vinegar, dry white wine, bay leaf, allspice berries, and black peppercorns. Cover the surface with parchment paper, place the lid on the pot, and simmer over low heat for approximately 25’, allowing the octopus to cook in its own natural juices.
Meanwhile, prepare the base for the green beans. Heat the extra virgin olive oil in a separate pot and sauté the onion and garlic over medium heat until softened and translucent, without allowing them to brown.
Once softened, add the grated tomatoes and allow the sauce to simmer for approximately 5’. Add the chopped parsley and stir.
Add the green beans to the pot, pour in 1 cup of cold water, season with fleur de sel and freshly ground black pepper, cover, and cook over low heat for approximately 30’, until the beans begin to soften and absorb the flavors of the sauce.
Remove the octopus from the pot (after the first 25’ of cooking) and cut it into pieces. Cut each tentacle into two sections and the remaining body into large pieces.
Add the octopus to the pot with the green beans, gently shake the pot to combine the ingredients, cover, and continue cooking for another 25–30’, until the octopus is tender and the flavors have fully blended.
At the end of cooking, remove the lid and allow the dish to simmer for a few more minutes, until the sauce becomes glossy and beautifully thickened.
Serve, finishing with a drizzle of raw extra virgin olive oil.
Octopus should be cooked using only its own natural juices, without adding water. This allows it to retain its pure sea flavor while creating a rich and concentrated sauce.
The secret to this dish is achieving the right consistency of the sauce. The final result should be beautifully tender and well-balanced, with the green beans and octopus absorbing all the aromas of the tomatoes and extra virgin olive oil.
