Follow this simple recipe and enjoy grilled Fremantle Octopus in your own home, coated in a bean and tomato sugo.
Serves 2
Cooking tip: Soak the beans overnight.
Ingredients
200gm steamed Fremantle Octopus
100gm kidney beans
100gm borlotti beans
100gm navy beans
4 tbsp olive oil
1 brown onion
2 garlic cloves
2 tbsp sugar
2 tbsp cumin
400gm diced tomatoes
2 tbsp vinegar
2 cherry tomatoes
Salt and black pepper
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Methods
- Pre-heat grill to medium heat
- Soak the beans overnight
- Cook beans in separate pots with salty boiling water
- In another pot, heat 2 tbsp of olive oil over medium heat. Add onions, garlic and cook for 5 minutes until soft
- Turn up heat to high and add cumin and sugar
- Add diced tomatoes, vinegar, and salt to the pot. Reduce to medium-low heat. Cook until tomatoes have cooked through and reduced to a thicker consistency.
- Fold in the beans, gently stir through
- Turn up the heat on the grill to high, brush cherry tomatoes with oil and place them on the grill. Cook until satisfied with charring
- Brush Fremantle Octopus tentacles with olive oil. Grill on high heat for 1.5 minutes on each side, or until satisfied with charring
- Served as desired
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