Roman-style octopus and artichokes
Recipe from La Grande Epicerie de Paris
Preparation 60 minutes
1 octopus with the head removed | 12 baby artichokes or 2 jars of herb marinated artichokes | olive oil | garlic | thyme | baby spinach | 1 bunch of mint | 1 bunch of parsley | bay leaves | 1 lemon | white wine
1Preheat the oven to 160ºC. Fill a pot big enough to hold the octopus with cold water. Rinse off the octopus and add it to the pot with a garlic clove and some bay leaves and thyme. Bring the water to a boil and remove the pot from the heat. Cover the pot with a tight-fitting lid or aluminum foil, ensuring that the octopus does not stick out of the pot. Place the covered pot in the 160ºC oven and cook for 45 minutes.
2Meanwhile, wash the parsley, mint and baby spinach. Remove the parsley and mint leaves from the stems. Separate the leaves into two equal portions. Set one portion aside for cooking the artichokes. Combine the remaining leaves with the baby spinach to make a side salad, which you can season and dress as you like.
3Trim the artichokes: For each artichoke, cut off the stem and remove the outermost leaves. Using a paring knife, peel the tough outer layer off the bottom of the artichoke and around the base. Finally, remove the green leaves covering the artichoke until all you have left is a thick white cone. Place the trimmed artichokes in water with lemon juice to keep them from discolouring.
4Heat some olive oil in a saucepan over high heat. Once the oil is hot, add the drained artichokes and sear them without browning. Add a small amount of white wine and cover the saucepan with a tight-fitting lid or parchment paper, so that the artichokes finish cooking in steam.
5Finely chop the remaining parsley and mint leaves. Once the artichokes have finished cooking, stir in the herbs for seasoning.
6Remove the octopus from the oven and cut the tentacles into small pieces, depending on your preferences. Sauté the octopus pieces in a hot pan with a little bit of olive oil until they are browned and slightly crisp, about 1 minute. Serve right away with some of the spinach and herb salad on the same plate to the side.
Protected Designation of Origin olive oil from Haute-Provence
La Grande Épicerie de Paris
For 50 cl (37,20 € / L)
Domaine Prieur Brunet, Bourgogne Chardonnay, 2015
Domaine Prieur Brunet
For 75 cl (14,80 € / L)