Since we added some new, delicious entrees to our A&D menu we have had a lot of requests on how to make these dishes at home and the octopus cazuela has been a top favourite! This rustic yet complex dish could give your next dinner party some serious wow factor! It is perfect for family style servings or individual plating; whatever your vibe is for the evening. This dish is truly comfort food in a bowl!
This recipe can feed up to 4 people.
We recommend preparing the night before your dinner party.
2 cups cannellini beans (soaked overnight)
1 cup Nuesky bacon
diced 1 whole Spanish chorizo
1 cup red wine
1 bunch of thyme
8 cups chicken stock
2 tablespoons garlic minced
1 whole octopus
2 yellow onions diced finely
1 carrot diced finely
1 leek diced finely
1 can plum tomatoes
2 sticks celery
1 cup olive oil
5 bay leaves
3 tablespoons whole peppercorns
3 tablespoons kosher salt
For the octopus marinade
1 bunch of parsley
1⁄4 bunch of fresh thyme
1 stem of rosemary
2 cups olive oil
Blanch the octopus in boiling water with the bay leaves, whole peppercorns, 2 halved yellow onion and salt for at least 1 1⁄2 hours or until tender. Once cooked, set aside to cool.
Finely chop the herbs. Add the olive oil, lemon and octopus. Cover and leave to marinate in the refrigerator overnight.
Next step is to make the bean ragout – also recommended to prepare the night before to allow the flavours to intensify. Sauté the bacon in a pot until crispy. Remove and drain the oil from the pot. In the same pot, sweat the carrots, garlic, onion, leek, celery and chorizo until soft. Add the whole tomatoes, cook for another 8 – 10 minutes.
Deglaze with the red wine, allowing the alcohol to evaporate. Add the beans, crispy bacon pieces, fresh thyme and chicken stock. Simmer until beans are tender, between 45 minutes to 1 hour.
When ready to prepare, heat the cannellini bean ragout and grill the octopus for about 3-4 minutes until the meat is nicely charred. Place the octopus on top of the beans and drizzle with some of the marinade.