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Saturday, August 25, 2007

Poulpe provencal

Poulpe provencal

This was the second dish I made for the French FFOF. I wasn't wowed by this – I wasn't impressed with the flavours. I just thought something was lacking.

If I made it again, it would need a bit of tweaking.

Poulpe Provcencal

From Cooking French

500g ripe tomatoes
1 kg baby octopus
3 tablespoons olive oil
1 large chopped onion
2 cloves garlic
350 ml dry white wine
1/4 teaspoon saffron threads
2 sprigs thyme
2 tablespoons roughly chopped flat-leaf (Italian) parsley

Score a cross in the base of each tomato. Place the tomatoes into boiling water for 20 seconds, then plunge into cold water and peel the skin away from the cross. Cut each tomato in half and scoop out the seeds with a teaspoon and discard. Chop the flesh.

To clean the octopus, use a small sharp knife and cut each head from the tentacles. Remove the eyes by cutting a round of flesh from the base of each head. To clean the heads, carefully slit them open and remove the gut. Rinse thoroughly. Cut the heads in half. Push out the beaks from the centre of the tentacles from the cut side. Cut the tentacles into sets of four or two, depending on the size of the octopus.

Blanch all the octopus in boilding water for 2 minutes, then drain and allow to cool slightly. Pat dry with paper towels.

Heat the olive oil in a saucepan, add the onion and cook for 7-8 minutes over medium heat until lightly golden. Add the octopus and garlic to the pan and cook for a further 2-3 minutes. Add the tomato, wine, saffron and thyme. Add just enough water to cover the octopus.

Simmer, covered, for 1 hour. Uncover and cook for a further 15 minutes, or until the octopus is tender and the sauce has thickened a little. Season to taste. Serve sprinkled with parsley.

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