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Baked beans and octopus
Course:
Lunch, Main Course
Cuisine:
Mediterranean Inspired
Servings:
4
people
Author:
Steve Paris
Great with a sourdough bread or green salad, this baked beans and octopus dish is simple to prepare yet truly delicious and visually memorable.
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Ingredients
400
g
can of peeled tomatoes in tomato juice
400
g
can of white cannellini beans
200
g
cooked octopus tentacles
bought frozen
1
kiwi fruit
2
Tbsp
soy sauce
5
cloves
garlic
1
onion
large
1
red pepper
30
g
butter
1/2
cup
parsley finely chopped
1
tsp
smoked paprika
1
tsp
ground chilli flakes
1/2
cup
grated gruyere cheese
Instructions
Mash the kiwifruit together with the soy sauce.
Rinse the octopus tentacles (if thawed from frozen) and coat in the kiwifruit mixture. Refrigerate for 45 minutes or so.
Preheat the oven to 170 degC.
Finely dice the onion, red pepper, and garlic.
In a skillet, sauté the onion and red pepper in the butter until starting to brown (about 10 minutes). Add the garlic and sauté for 2 minutes more.
Add the can of peeled tomatoes. Stir, mashing the tomatoes into the sauce.
Drain and rinse the cannellini beans. Stir into the tomato mixture.
Stir in the chopped parsley, paprika, and chilli flakes.
Remove from the heat.
Stir in 1/4 cup of the cheese.
After the octopus tentacles have been marinating for around 45 minutes, rinse off the marinade.
Place the octopus tentacles on top of the tomato mixture and lightly press them down into the mixture, ensuring they are still clearly visible.
Sprinkle with the remainder of the gruyere cheese, being careful not to obscure the octopus.
Bake for one hour in the oven. Place under the grill at the end if it needs some additional browning.
Serve with a salad or sourdough bread.
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