Grilled Octopus on Artichokes, Olives and Tomatoes


  • 1 octopus
  • 2,2 lbs Mirepoix (roasted mixed vegetables cut into cubes)
  • 5 artichokes (canned in oil)
  • 0,44 lbs kalamata olives
  • 0,88 lbs cherry or bunch tomatoes
  • 1 clove of garlic
  • fresh basil
  • Parsley
  • Olive oil
  • Black pepper
  • crystal salt

 

Put the octopus in a CNS dish with Mirepoix and cook the Fish, Octopus with the core temperature sensor; Select the "well done" setting so that the octopus does not become too tender. When cooking is complete, cool the octopus, separate the legs, and cut the body into smaller pieces.

Cut the tomatoes in half, cut the artichokes into quarters if they are small, into bite-sized pieces if they are large, and remove the pits from the olives. Mix with garlic, parsley, spices and olive oil, roast on the roasting and baking tray Garnish, cook on the "a la carte grill" setting for about 5-7 minutes. Marinate the octopus (or squid) in the same way with a little olive oil and garlic, salt and cook for 5 minutes.

 Note: Tomatoes also need to darken a little in order to caramelize and be in harmony with the other ingredients. Add the basil after cooking is complete.

ENJOY YOUR MEAL


 

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