Octopus Ragout with Black Noodles & Smoked Paprika Breadcrumbs

3h 27m
- Preparation 20 min
- Resting 1h
- Cooking 2h 07m

Recipe for Cast Iron

Ingredients

4 People

For the Oktopus Ragout:
1 bunch Soup vegetables
1 l Water
500 ml White wine
2 leaves Bay
1 Salt
1 kg Octopus
4 Pointed peppers
5 Sprigs of thyme
1 sprigs Rosemary
30 ml Olive oil
1 Red onion
2 Garlic
1 Tomatoes
150 g Kalamata olives, pitted
Salt & pepper
For the smoked paprika breadcrumbs:
1 tsp. Smoked paprika powder
4 tbsp. Panko breadcrumbs
15 g Butter
For the black noodles:
400 g Fresh black tagliolini
For garnish:
10 g Oregano

Preparation

Step 1

Roughly chop the soup vegetables and bring them to a boil with water, white wine, bay leaves, and a pinch of salt.

For the Oktopus Ragout:

bunch Soup vegetables

l Water

ml White wine

leaves Bay

Salt

Step 2

Add the octopus and let it simmer in the hot broth for at least 1 hour. TIPP: Before cooking, it's essential to thoroughly clean the octopus. Remove the beak and eyes, and wash the octopus thoroughly under running water. Some chefs recommend freezing and thawing the octopus before cooking to improve the meat's texture and tenderness. Freezing breaks down the fibers in the meat, resulting in a more tender texture.

kg Octopus

Step 3

Meanwhile, preheat the oven to 220°C. Wash the pointed peppers, grill them whole in the oven at 220°C until soft and lightly browned (about 10 minutes). Let them cool, peel off the skin, and cut them into approximately 2 cm thick strips. Tie the thyme and rosemary into a bundle.

Pointed peppers

Sprigs of thyme

sprigs Rosemary

Step 4

After an hour, remove the octopus from the pot and cut it into 2-3 cm thick pieces. Strain the broth through a sieve and set aside.

Step 5

Slice the onions into strips and finely chop the garlic. Heat olive oil in the pot and sauté the onions and garlic.

ml Olive oil

Red onion

Garlic

Step 6

Add octopus, peppers, olives, herbs, and the can of tomatoes to the pot, then pour in the reserved broth. Cover with a lid and let the stew simmer for 25 minutes over medium heat.

Tomatoes

g Kalamata olives, pitted

Salt & pepper

Step 7

Meanwhile, toast the Panko breadcrumbs in a pan without fat until lightly browned. Then add butter and paprika powder, tossing everything well until breadcrumbs form.

For the smoked paprika breadcrumbs:

tsp. Smoked paprika powder

tbsp. Panko breadcrumbs

g Butter

Step 8

Cook the tagliolini in salted water until al dente, then serve with the ragout and breadcrumbs.

For the black noodles:

g Fresh black tagliolini

Step 9

Finally, garnish with some oregano leaves.

For garnish:

g Oregano