Braised Octopus with Cannellini Beans, Tomato & Rosemary
Braised octopus pieces cooked with seared octopus, onion, garlic, white wine, tinned tomatoes, rosemary and stock until tender.
- 400 g Octopus, cleaned
- 240 g Tinned cannellini beans
- 200 g Tinned plum tomatoes
- 80 g Onion
- 3 whole Garlic cloves
- 2 whole Fresh rosemary sprigs
- 50 ml Extra virgin olive oil
- 100 ml Dry white wine
- 150 ml Fish stock or vegetable stock
- 3 g Sea salt
- 2 g Black pepper
- ½ whole Lemon
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Add to a shopping listHow the shopping list works →- Step 1
Cut cleaned octopus into 3-4 cm pieces. Heat olive oil in a heavy-bottomed pot over medium-high heat.
- Step 2
Add octopus pieces and sear for 2-3 minutes until lightly browned. Remove and set aside.
- Step 3
Dice onion and crush garlic cloves. Add to the pot and cook for 2 minutes until softened.
- Step 4
Deglaze with white wine, scraping up any browned bits. Simmer for 1 minute to reduce slightly.
- Step 5
Return octopus to pot. Add tinned tomatoes, fish stock, and rosemary sprigs. Season with sea salt and black pepper.
- Step 6
Bring to a gentle simmer, cover, and braise for 25-30 minutes until octopus is tender.
- Step 7
Drain and rinse cannellini beans, then add to the pot. Simmer uncovered for 5 minutes to warm through and allow flavours to meld.
- Step 8
Taste and adjust seasoning. Finish with squeeze of fresh lemon juice. Divide between two bowls and serve with crusty bread if desired.
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