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.
1 Red Pepper
1 Yellow Bell Pepper
1 Red Onion
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
1/2 cup Fresh Basil
1 cup Fresh Cilantro
1 Tbsp Dried Oregano
1 Tbsp Horseradish
1/2 tsp Dried Marjorum
to taste Panko Breadcrumbs
to taste Extra-Virgin Olive Oil
Dice the Red Pepper.
Dice the Yellow Bell Pepper.
Dice the Red Onion.
saute diced red pepper, yellow pepper and red onion in Extra-Virgin Olive Oil.
Add Canned Octopus in Olive Oil. Season with Kosher Salt and Freshly Ground Black Pepper.
Saute for 2 minutes. Add Garlic Paste and saute another minute
Dice the Tomato.
Add Red Wine, diced tomato and Tomato Sauce.
Chop the Fresh Cilantro.
Add Fresh Basil, chopped cilantro and Dried Oregano.
Cover and simmer for 15 minutes.
Meanwhile, remove flesh from baked Potato.
Finely slice the Scallion.
Grate the Horseradish.
Add Egg, scallions, horseradish, Extra-Virgin Olive Oil, Dried Marjorum and Kosher Salt.
Mix until well combined, check/adjust seasoning.
After 15 minutes of slow simmering, check/adjust seasoning and texture of the stew.
Sprinkle with Panko Breadcrumbs.
Distribute the mashed potatoes on top of the stew.
Sprinkle with Panko Breadcrumbs and drizzle generously with Extra-Virgin Olive Oil.
Pre-heat oven to 420 degrees F (215 degrees C).
Bake the gratin in a preheated 420 degrees F (215 degrees C) oven until the top is crisp and golden.
Serve and enjoy!