Direct to the Palate dedicates to us on its website a recipe for octopus in a cast-iron cocotte with the exquisite touch that comes from making it in one of our pots from the Serie Diamond.
For this preparation you will need the following ingredients.
PREPARATION OF THE OCTOPUS IN COCOTTE RECIPE
- Bake the whole aubergines and beets and the peeled carrot, wrapped one by one in aluminum foil for 30 or 40 minutes in the oven at 200 °C. You can do this in your Diamond casserole dish.
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When they have cooled down and can be handled, we open the aubergines, scrape the meat and reserve it.
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Meanwhile, blend the carrot and beet in a blender, together with the juices released by the vegetables in the oven, until reduced to a thick puree.
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We approach our fire casserole with a trickle of extra virgin olive oil and, when it is hot, add the peeled onion and the red pepper cut into fine brunoise, poaching over low heat for a few minutes.
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When the onion begins to become transparent, add the capers (whole or halved) and the chopped dried tomatoes.
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We rectify the point of salt and black pepper.
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Cut the octopus into pieces and also put it in the Diamond casserole dish with bay leaves and cayenne peppers.
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We turn the whole and cook for a minute.
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Add the aubergine meat, the carrot and beet puree, the crushed natural tomato and the white wine.
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Stir and sprinkle with the fish stock.
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We raise the heat until it begins to boil and, at that moment, lower it, cover and let it cook over low heat until the octopus is ready.
RECOMMENDATION OF USE: Do not put metal objects in the frying pan or the cocotte and to chop the vegetables always do it in the blender jar. It is recommended to use wooden utensils.
IMAGE of Beatriz Torija
