for 4 person

Octopus

1	octopus (approx. 1,5 kg)
2 tbsp	coarse salt
2 litre	water, boiling
2 dl	red wine vinegar
2	bay leaves
1	onion, washed thoroughly with skin left on

Risotto

1 tbsp	olive oil
1	garlic clove, squeezed
2	yellow peppers, cut into strips
1 tbsp	olive oil
1	onion, finely chopped
200 g	risotto rice (e.g. Carnaroli)
2 dl	white wine
7 dl	vegetable bouillon, hot
25 g	butter
100 g	Parmesan, finely grated
1 tbsp	lemon juice
1 bunch	flat-leaf parsley, roughly chopped

How it's done

Octopus

Rub the octopus with salt, rinse well under running water. To make the cooking stock, bring the water to the boil with all the ingredients up to and including onion. Add the octopus, simmer for approx. 1 hr. over a medium heat. Remove the octopus from the stock and allow to cool a little. Lightly rub the skin with a paper towel and slice.

Risotto

Heat the oil in a non-stick pan. Stir-fry the garlic and octopus for approx. 2 mins. Reduce the heat and add the peppers, continue to stir-fry for approx. 5 mins. Remove from the pan, season, and set aside. Heat the oil, sauté the onion, add the rice and sauté, stirring, until the rice is translucent. Pour in the wine, reduce by half. Stirring frequently, add the bouillon a little at a time so that the rice is always just covered with liquid, simmer for approx. 15 mins. Add the butter, Parmesan and reserved octopus and mix. Stir in the lemon juice and parsley.

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