Braised Octopus with Spinach

Braised Octopus with Spinach

Pot: 5lt 24cm

Secuquick lid

Cooking time: 9'

Total time: 20'

Servings: 3

Ingredients:

700g octopus tentacles

700g spinach

1 tbsp hot pepper flakes

1/2 bunch parsley

1/2 bunch dill

2 fresh onions

1 dry onion

6 tbsp oil

50g white wine

1 tbsp salt

1 tsp pepper

1 tsp tarragon

10 cherry tomatoes

50g tomato juice

1 tsp tomato paste

Procedure:

Take a 5lt 24cm pot and set the stove to medium-high heat (7) and the audiotherm to the steak setting. Once it's heated, add the octopus and sauté for 3 minutes, stirring occasionally.

Deglaze with wine. Allow the alcohol to evaporate, and then add the finely chopped onions and mix. Sauté for half a minute.

Add the tomato juice, cherry tomatoes, salt, pepper, hot pepper flakes, tarragon, tomato paste, dill, parsley, and the 6 tablespoons of oil. Mix well.

Set the heat to high (9) and close with the Secuquick lid. Set the audiotherm to turbo for 4 minutes. Once the indicator reaches the soft steak setting, lower the stove heat from 9 to 2.

As soon as it reaches turbo, the octopus will cook for 4 minutes. Turn off the heat and wait for the indicator to return to its starting position.

Open the pot, set the heat to medium-high (7) and add the spinach. Close with the regular lid and set the audiotherm to the carrot setting for 5 minutes.

Once the indicator reaches the steak setting, lower the heat from 7 to 2. As soon as it reaches the carrot setting, our dish will cook for 5 more minutes. Turn off the heat and it's ready to serve.

Enjoy your meal!