Main
Seychellois Octopus Civet
- Preparation time
- 1 h 10
- Servings
- 4 servings
Ingredients
- Poulpe — to buy800 g
- Onion — to buy1
- Garlic — to buy3 cloves
- Tomato — to buy3
- Red wine — to buy150 ml
- Feuille de laurier — to buy2 leaves
- Thyme — to buy2 sprigs
- Neutral oil — to buy2 tbsp
- Chili pepper — to buy1
- Salt — to buy1 tsp
Preparation
To tenderize the octopus, dip it into a pot of boiling water for 1 minute, then remove it, repeat 2-3 times, then cut it into 3-4 cm pieces.
Heat the oil in a pot and sauté the sliced onion for 4 minutes, add the crushed garlic and cook for 1 more minute.
Add the octopus pieces and sear them for 3-4 minutes over high heat to colour well.
Add the diced tomatoes, bay leaves, thyme and split chilli, and stir.
Pour in the red wine, bring to a boil to cook off the alcohol for 2 minutes, then lower the heat, cover and simmer for 45-50 minutes over low heat, stirring occasionally and adding a splash of water if it starts to stick.
The octopus is ready when a fork slides in easily and the sauce has reduced and thickened.
Remove the bay leaves, thyme and chilli, adjust the salt, and serve with creole rice.