Poulpe Gratinée

00:25:00

Both the octopus stew and the horseradish-mashed potatoes are delicious enough to serve as a meal by themself, the stew served with a good sour-dough bread, and the potatoes served with a nice leafy-greens salad. However, combined in this wonderful hit of a dish, it makes for a super delicious, beautiful, yet simple to prepare meal.

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Ingredients
- Serves 4 +
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1 Red Pepper
4 Tbsp Extra-Virgin Olive Oil
2 lb Canned Octopus in Olive Oil
to taste Kosher Salt
to taste Freshly Ground Black Pepper
1 Tbsp Garlic Paste
2 cup Red Wine
2 cup Tomato
2 cup Tomato Sauce
1 Tbsp Dried Oregano
4 Scallion
1 Tbsp Horseradish
1/2 tsp Dried Marjoram
to taste Panko Breadcrumbs
to taste Extra-Virgin Olive Oil
Directions HIDE IMAGES
STEP 1
Dice the Red Pepper.
STEP 2
Dice the Yellow Bell Pepper.
STEP 3
Dice the Red Onion.
STEP 4
saute diced red pepper, yellow pepper and red onion in Extra-Virgin Olive Oil.
STEP 5
Add Canned Octopus in Olive Oil. Season with Kosher Salt and Freshly Ground Black Pepper.
STEP 6
Saute for 2 minutes. Add Garlic Paste and saute another minute
STEP 7
Dice the Tomato.
STEP 8
Add Red Wine, diced tomato and Tomato Sauce.
STEP 9
Chop the Fresh Cilantro.
STEP 10
Add Fresh Basil, chopped cilantro and Dried Oregano.
STEP 11
Cover and simmer for 15 minutes.
STEP 12
Meanwhile, remove flesh from baked Potato.
STEP 13
Finely slice the Scallion.
STEP 14
Grate the Horseradish.
STEP 15
Add Egg, scallions, horseradish, Extra-Virgin Olive Oil, Dried Marjoram and Kosher Salt.
STEP 16
Mix until well combined, check/adjust seasoning.
STEP 17
After 15 minutes of slow simmering, check/adjust seasoning and texture of the stew.
STEP 18
Sprinkle with Panko Breadcrumbs.
STEP 19
Distribute the mashed potatoes on top of the stew.
STEP 20
Sprinkle with Panko Breadcrumbs and drizzle generously with Extra-Virgin Olive Oil.
STEP 21
Pre-heat oven to 420 degrees F (215 degrees C).
STEP 22
Bake the gratin in a preheated 420 degrees F (215 degrees C) oven until the top is crisp and golden.
STEP 23
Serve and enjoy!
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