1 sheet Bay
1 tsp Black peppercorns
2 units Carrots
1 units Fennel bulb
1 clove Garlic
4 units Juniper berries
1 units Octopus (approx. 1 kg)
5 level tbsp Olive oil
250 g Red wine
500 g Water
1 units White onion
Peel and coarsely dice the onions and garlic. Peel the carrots, trim and wash the fennel then coarsely chop up both.
Ingredients
1 units White onion, 1 clove Garlic, 2 units Carrots, 1 units Fennel bulb
Heat the oil in a pan, add the prepped ingredients and sauté them over a medium heat. Pour in the red wine and thicken uncovered over a medium heat. Add the water, stir in the spices and simmer the seasoning stock over a low heat for about 5 minutes.
Ingredients
5 level tbsp Olive oil, 250 g Red wine, 500 g Water, 1 sheet Bay, 1 tsp Black peppercorns, 4 units Juniper berries
Meanwhile, wash the octopus and remove the head. Place the arms and seasoning stock in a vacuum bag.
Ingredients
1 units Octopus (approx. 1 kg)
Start the “Octopus in stock” automatic programme and follow the programme sequence. You will receive push notifications whenever a step takes place in the BORA X BO and you can confirm these at the relevant time.
Once the BORA X BO has heated up, insert the octopus in the middle of the oven and steam until soft.
Once the cooking time is over, remove the octopus arms from the bag, sear in hot olive oil then remove from the frying pan and serve.
389.25
33.04 g
17.49 g
15.74 g
