Grilled octopus, creamy white bean purée, candied cherry tomatoes and Espelette pepper sauce

This recipe for grilled octopus with Espelette pepper sauce, lemon and parsley, bringing freshness in the mouth, goes perfectly with the beautiful season. Paired with “Catharsis”, from Celliers d’Orfée, a gourmet rosé wine, with a nice length in the mouth that compliments the various summer flavors of this recipe.

For 4 people

INGREDIENTS
• 800 g cooked octopus

For the sauce

• 2 tablespoons of olive
• Juice of one lemon
• 1 minced garlic clove
• ½ teaspoon of Espelette pepper
• 5 sprigs of parsley (leaved and minced)

For the mash

• 2 minced garlic cloves
• 1 tablespoon of olive oil
• 2 cans of white beans (1 can = 265 g drained net weight)
• 60ml of water
• 4 tablespoons heavy cream
• Juice of a lemon

For the tomatoes

• 300 g of cherry tomatoes in bunches
• 2 tablespoons of olive oil
• 1 peeled garlic clove
• A little brown sugar

PREPARATION

1 In a bowl, mix all the ingredients for the sauce and set aside.

2 Fry the garlic in a pan with the olive oil. Rinse the white beans and pour them into a saucepan. Mix and add the water. Heat for a few minutes.

3 Transfer the white beans to the bowl of a blender with the cream, lemon juice, salt and pepper, then blend until smooth. Add a little water if necessary.

4 Heat the olive oil in a pan, place the tomato clusters in the pan with the whole garlic clove. Cover and simmer uncovered for 10 minutes. Sprinkle with brown sugar and cook an additional 2 minutes uncovered.

5 Heat a little oil in a cast iron pan and fry the octopus for 3-4 minutes on each side until the tentacles are well grilled. Add salt and pepper.

6 Serve the octopus with the white bean purée, the candied tomatoes and drizzle with the Espelette pepper sauce.

...