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RECIPE
21 INGREDIENTS16 STEPS25MIN

Poulpe Gratinée

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After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
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Octopus stewed in Bordeaux and horseradish-mashed potatoes are delicious enough to serve as a meal by themselves. But serve them together with good sour-dough bread and nice leafy-greens salad, it makes a wonderful hit of a dish. It makes for a super delicious, beautiful, yet simple to prepare meal.
25MIN
Total Time

Chef's Opinion

After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1
Red Chili Pepper , diced
1
Red Onion , diced
1/4 cup
Extra-Virgin Olive Oil
2 lb
Canned Octopus in Olive Oil , cooked
to taste
to taste
Freshly Ground Black Pepper
1 Tbsp
Garlic Paste
2 cups
Red Wine
2 cups
Tomatoes , diced
2 cups
Tomato Sauce
1/2 cup
1 cup
Fresh Cilantro , chopped
4
Large  Potatoes , cooked
1
4
Scallions , finely sliced
1 Tbsp
Horseradish , grated
1/2 tsp
Dried Marjoram
(optional)
to taste
Panko Breadcrumbs
(optional)
to taste
Extra-Virgin Olive Oil

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Nutrition Per Serving

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CALORIES
897
FAT
38.2 g
PROTEIN
59.2 g
CARBS
60.6 g

Cooking Instructions

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Step 1
Sautee Red Chili Pepper (1), Yellow Bell Pepper (1), and Red Onion (1) in Extra-Virgin Olive Oil (2 tablespoon).
Step 2
Add Canned Octopus in Olive Oil (2 pound). Season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste).
Step 3
Saute for 2 minutes. Add Garlic Paste (1 tablespoon) and saute another minute
Step 4
Add Red Wine (2 cup), Tomato (2 cup) and Tomato Sauce (2 cup).
Step 5
Add Fresh Basil (1/2 cup), Fresh Cilantro (1 cup), and Dried Oregano (1 tablespoon).
Step 6
Cover and simmer for 15 minutes.
Step 7
Meanwhile, remove flesh from baked Potato (4).
Step 8
Add Egg (1), Scallion (4), Horseradish (1 tablespoon), Extra-Virgin Olive Oil (2 tablespoon), Dried Marjoram (1/2 teaspoon), and Kosher Salt (to taste).
Step 9
Mix until well combined, check/adjust seasoning.
Step 10
After 15 minutes of slow simmering, check/adjust seasoning and texture of the stew.
Step 11
Sprinkle with Panko Breadcrumbs (to taste).
Step 12
Distribute the mashed potatoes on top of the stew.
Step 13
Sprinkle with Panko Breadcrumbs (to taste) and drizzle generously with Extra-Virgin Olive Oil (to taste).
Step 14
Preheat oven to 420 degrees F (215 degrees C).
Step 15
Bake the gratin in a preheated oven until the top is crisp and golden.
Step 16
Serve and enjoy!

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Nutrition Per Serving
Calories
897
% Daily Value*
Fat
38.2 g
49%
Saturated Fat
6.9 g
34%
Trans Fat
0.0 g
--
Cholesterol
194.9 mg
65%
Carbohydrates
60.6 g
22%
Fiber
7.6 g
27%
Sugars
11.6 g
--
Protein
59.2 g
118%
Sodium
1344.0 mg
58%
Vitamin D
0.3 µg
2%
Calcium
428.4 mg
33%
Iron
8.2 mg
46%
Potassium
948.1 mg
20%
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