Tunisian Style Octopus
Ingredients
- 1 kgOctopus vulgaris (cleaned)
- 6 pcGarlic (minced)
- 1 pcOnion (sliced)
- 100 mlExtra virgin olive oil
- 2 tbspTomato caviar
- 1 tbspCumin ground
- 1 tbspSweet paprika
- 1 tspTurmeric powder
- 2 pcBay leaf
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tbspHarissa
- 1 tbspTomato paste
Method
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.
- 1
Plunge the octopus into a large pot of boiling water. Simmer until the flesh softens. Drain and cut the tentacles into large chunks.
- 2
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep refrigerated for up to 3 days. The sauce develops more flavor after resting overnight.
