Grilled Fremantle octopus with tomato-braised beans

Name: Grilled Fremantle octopus with tomato-braised beans
Yield: 4
Ingredients: 1kg Fremantle octopus, cleaned, head removed; 4 garlic cloves, bruised; 5 thyme sprigs; 40.00 ml finely chopped oregano, plus extra leaves to serve; 350g cherry tomatoes, halved; 125ml olive oil; 310ml white wine; 2 x 400g cans cannellini beans, rinsed, drained; 40.00 ml red wine vinegar; Lemon wedges, to serve

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https://healthimprovements.info/recipes/grilled-fremantle-octopus-tomato-braised-beans/mnvxm516 — Grilled Fremantle octopus with tomato-braised beans

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by Dan Masters

Jul 01, 2019

The perfect seafood dish for winter.

1kg Fremantle octopus, cleaned, head removed
4 garlic cloves, bruised
5 thyme sprigs
2 tbs finely chopped oregano, plus extra leaves to serve
350g cherry tomatoes, halved
1/2 cup (125ml) extra virgin olive oil
1 1/4 cups (310ml) white wine
2 x 400g cans cannellini beans, rinsed, drained
2 tbs red wine vinegar
Lemon wedges, to serve

Method

1.

Preheat oven to 160°C. To braise octopus, place all ingredients, except cannellini beans and red wine vinegar, in a large, deep ovenproof saucepan with a tightfitting lid. Season and stir to combine. Cover tightly with the lid and braise for 2 hours 30 minutes to 3 hours or until octopus is very tender. Remove octopus and set aside. Remove thyme and discard.
2.

Add the cannellini beans and red wine vinegar to the braising liquid and place over medium heat. Simmer, stirring occasionally, for 15 minutes.
3.

Heat a lightly greased chargrill pan or barbecue to high heat. Grill octopus, turning regularly, for 2-3 minutes or until charred all over.
4.

Divide braising liquid among serving plates and top with charred octopus. Serve with extra oregano and lemon wedges.