A meal for any night of the week, this recipe highlights the delicious flavours of Fremantle Octopus.
Serves 2
Cooking tip: Add octopus to the pan once it is really hot.
Ingredients
200gm Fremantle Octopus (thawed and cut into medallions)
300gm pearl couscous
700ml vegetable stock
1 medium brown onion (diced)
2 cloves of garlic (finely chopped)
100ml white wine
1 medium red capsicum (chopped)
1/4 bunch of parsley (curly leaf)
100ml white wine vinegar
4 tbsp olive oil
Salt and black pepper |
Methods
- Pour the vegetable stock into the pot and turn up to medium heat
- In another pot, heat 2 tbsp of olive oil over medium heat. Add onions, garlic and cook for 5 minutes or until soft
- Add pearl couscous into pan and cook for 2 minutes on high heat, stirring constantly. Pour white wine into the pot and keep stirring until the alcohol evaporates
- Turn down to medium heat and add vegetable stock into pearl couscous pot. Add salt to taste
- Simmer until couscous has cooked through
- In a bowl, mix red capsicum, parsley, and white wine vinegar
- Put large sauce pan on high heat and add the remaining 2 tbsp of olive oil. Once hot, add in octopus and sauté until golden for 2-3 mins.
- Transfer Fremantle Octopus into the mixing bowl and toss with the rest of the ingredients
- Reheat the couscous for serving. Spread onto the plate and top it with tossed Fremantle Octopus. Garnish with black pepper and olive oil
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