Tunisian Style Octopus

Tender octopus in a deep, spicy red sauce. The olive oil pearls on the surface when perfectly reduced, releasing aromas of cumin and confit garlic.

• Prep time: 20 min
• Cook time: 80 min
• Difficulty: Medium
• Calories: 461
• Protein: 35 g
• Carbs: 13 g
• Fat: 29 g

Ingredients

• 1 kg Octopus vulgaris ( cleaned )
• 6 piece Garlic ( minced )
• 1 piece Onion ( sliced )
• 100 ml Extra virgin olive oil
• 2 tbsp Tomato caviar
• 1 tbsp Cumin ground
• 1 tbsp Sweet paprika
• 1 tsp Turmeric powder
• 2 piece Bay leaf
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tbsp Harissa
• 1 tbsp Tomato paste

Instructions

1. Blanch the octopus

   Plunge the octopus into a large pot of boiling water. Simmer until the flesh softens. Drain and cut the tentacles into large chunks.

2. Start the base

   In a sauté pan, heat the olive oil. Add the chopped onion and pressed garlic. Sauté without browning until the garlic aroma fills the kitchen.

3. Flavor the sauce

   Stir in the tomato paste, tomato caviar, harissa, cumin, paprika, and turmeric. Mix well to coat the aromatics. Add the octopus and cover with hot water.

4. Simmer and reduce

   Cook over low heat. The sauce should gradually reduce until thick and generously coating the octopus. The meat is ready when a knife passes through it without resistance.

Chef's tips

• Don't over-salt at the beginning; the sea water released by the octopus is often enough.
• Cooking is finished when the oil separates from the sauce and rises to the surface.

Storage

Keep refrigerated for up to 3 days. The sauce develops more flavor after resting overnight.