Octopus in stock

Peel and coarsely dice the onions and garlic.

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

Ingredients

1 piece White onion, 1 clove garlic, 2 piece Carrots, 1 piece 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 tbsp olive oil, 250 ml Red wine, 500 ml Water, 1 leaf bay leaves, 1 tsp Black peppercorns, 4 piece Juniper berries

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

Place in a high-temperature-resistant vacuum bag and vacuum seal. 

Ingredients

1 piece Octopus (approx. 1 kg)

Start the “Octopus in stock” automatic programme and follow the programme sequence.

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

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

Pass the remaining seasoning liquid through a sieve into a saucepan. Bring to the boil and reduce by about half over a high heat.

Heat the oil in a frying pan and spread it around. Fry the octopus arms in the hot olive oil.

Ingredients

2 tbsp olive oil

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