Octopus in stock

Peel and dice the onion. Peel and coarsely chop the garlic.

Peel the carrots, trim the fennel then coarsely chop up both.

Ingredients

1 piece onion (white), 1 clove garlic, 2 piece carrots, 1 piece fennel

Heat the oil in a pan and swirl it around. Sauté the prepared ingredients over a medium heat.

Pour in the red wine and leave to reduce over a medium heat.

Add the water, stir in the spices and leave the seasoning stock to simmer over a low heat for about 5 minutes.

Ingredients

5 tbsp olive oil, 250 ml red wine, 500 ml water, 1 leaf bay, 1 tsp peppercorns (black), 4 piece juniper berries

Wash the octopus, cut off the individual arms and mix them with the seasoning stock until all pieces are evenly coated.

Place in a vacuum bag that is resistant to high temperatures and vacuum seal. 

Ingredients

1 piece octopus

Start the “Octopus in stock” programme and follow the steps.

Once the BORA X BO has heated up, insert the oven rack in the middle of the oven and put the vacuum bag on top.

Remove the cooked octopus arms from the bag and set aside.

Strain the remaining seasoning stock through a sieve into a pan. Bring to the boil and reduce by about half over a high heat.

Heat some olive oil in a frying pan and swirl it around. Sauté the octopus arms in the hot oil.

Ingredients

2 tbsp olive oil

Arrange the octopus on plates, drizzle with the seasoning sauce and serve immediately.