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Octopus in stock

(steamed)

    2hr 20min.

    Easy

    Pescetarian

Ingredients

4 Servings
  • 1 sheet Bay

  • 1 tsp Black peppercorns

  • 2 units Carrots

  • 1 units Fennel bulb

  • 1 clove, tsp 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

    European, Spanish

    Fish & seafood

    Sulphur dioxide/sulphites, Molluscs

    Alcohol, Histamine

    Medium pot, Oven rack, Vacuum bag

Method

  • Prepare the seasoning stock

    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, tsp Garlic, 2 units Carrots, 1 units Fennel bulb

  • Make the seasoning stock

    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

  • Prepare the octopus

    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 automatic programme

    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.

  • Steam the octopus

    Once the BORA X BO has heated up, insert the octopus in the middle of the oven and steam until soft.

  • Sear the octopus

    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.

Nutritional value per portion:

kcal

389.25

Protein

33.04 g

Fat

17.49 g

Carbohydrates

15.74 g

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