Healthy and delicious recipe, super easy to prepare! Rich in protein and low in fat. This is an alternative version to the Octopus & Chickpeas Puree recipe. In this one, we have prepared a Sugar Snaps Puree to complement the roasted Octopus. The octopus tentacles are steamed for a few minutes and then oven baked to create a crispy external layer, while the meat inside remains soft and juicy. We really like the combination of flavors: the sweetness of the snaps puree and the saltiness of the octopus are a perfect combination!
Ingredients (2 Servings):
- 1lb / 500g of Octopus Tentacles
- 2 Handful of Sugar Snaps
- 1 Cloves of Garlic
- Ground Black Pepper
- Fresh Rosemary
- Sea Salt
- Extra-virgin Olive Oil
- Season the octopus tentacles with fresh rosemary, 1 clove of garlic, black pepper, extra-virgin olive oil and a pinch of sea salt.
- Pre-heat a wok with some water on the bottom and the bamboo steamer (if you don't have it you can steam the octopus with other appliances).
- Pour the octopus tentacles into a ceramic bowl with the juice (used to marinate) and cook it in the bamboo steamer for 5-6 minutes.
- Once steamed, remove the excess juice. Don't throw it! You can re-use it as a fish broth for a seafood risotto for example.
- Prepare a tray with baking paper and drizzle with a little bit of extra-virgin olive oil. Place the tentacles on the tray.
- Pre-heat the oven at 500°F/260°C and bake the tentacles for 10mins.
- Boil water in a pot and, once it's boiling, sprinkle some sea salt and the sugar snaps. Cook until you can stab the fork through the sugar snaps (usually 6-7mins).
- Drain the sugar snaps under cold running water.
- Pour the sugar snaps into a blender with 2 tablespoons of extra-virgin olive oil, 2 tablespoons of water, sea salt and freshly ground black pepper.
- Blend it for 2-3mins at max speed until it becomes super smooth and creamy.
- Serve then oven baked octopus tentacles with the sugar snaps puree, drizzle extra-virgin olive oil on top and grind some fresh black pepper before serving.