Pulpo Bravas - Octopus in Bravas Sauce

Octopus is just the most delicious of all seafoods, and it is so versatile. This recipe brings all the flavour to life in a Mediterranean inspired bravas sauce. A little bravas fire to warm the palate and the succulent octopus and beans to cool it again. Just perfect as a quick supper with friends.

Serves 4

30 minutes

Ingredients

450g Cooked Octopus Tentacles

1 jar (drained) La Fragua cooked white beans (Alubias Blancas)

1 tin (400g) La Fragua Chopped Tomatoes

200g La Campanillo red piquillo peppers

1 - 2 teaspoons El Angel smoked sweet paprika

1 tablespoon Olive Oil

Butter (optional)

1 small Onion

3 cloves Garlic (crushed)

1 tsp Fresh thyme, chopped

100ml Dry white wine

1 tsp Parsley, chopped

You May Also Need

Goes Well With

Barriobero White Rioja

£12.99

Directions

1.Remove Octopus from packaging, separate the juice and set both aside. Pat the octopus tentacles dry, use whole or cut into pieces as desired. Once prepared, lightly season with salt, pepper and 1 tsp of paprika. Set aside.

2.Crush the garlic with the flat of a knife and finely dice the onion. Sauté in olive oil and an optional knob of butter on a medium heat until softened.

3.Add the wine, allow the alcohol to cook off then add the chopped tomatoes and herbs to the onions and reduce for a few minutes.

4.Add the beans, olives and peppers together with the rest of the paprika and stir.

5.Finally add the octopus and its juices, then bring back to a simmer to heat thoroughly.

6.Serve with good quality sliced bread - try some crusty sourdough spread with a little butter and Morcilla and Pine Kernel Pate.