- approx. 800 g octopus
- 6 stalks celery
- 5 sprigs thyme
- 1 bay leaf
- 6 cloves garlic
- 1 tsp. black peppercorns
Cut off the octopus tentacles at the root and remove the octopus body. Wash two celery stalks and cut into 2 cm thick pieces. Wash the thyme and bay leaf. Gently crush four of the garlic cloves with the peel. Gently crush the peppercorns with a mortar and pestle.
- 1 tbsp. fennel seeds
Add 2 l salted water, two stalks of celery, the four crushed garlic cloves, thyme, bay leaf, crushed peppercorns, fennel seeds and octopus to the AutoCook pan. Close the lid. Set the cooking program, select long and set 1 h 30 min. with the timer. Set 95°C with the temperature selector and press Start. When using the steam pressure function of the AutoCook Pro: Seal the lid with the pressure lock knob. Set 54 min. with the timer and press Start.
- 1–2 red chilli peperoncinis
- 500 g potatoes
- 500 g tomatoes
In the meantime, wash the remaining celery stalks and cut into pieces 3–4 cm in length. Wash the peperoncini and slice into rings. Peel the potatoes and remaining garlic. Dice the potatoes into 2 cm cubes and slice the garlic. Wash and cube the tomatoes. As soon as the signal sounds, open the lid. The octopus should have become soft, and no longer firm. Drain the octopus and collect the cooking liquid. Leave the octopus to cool.
- 3–4 tbsp. olive oil
- 2–3 tbsp. black or green olives
Add olive oil to the AutoCook pan. Set the stew program, select medium, set 5 min. with the timer and press Start for Phase 1. Add the celery, garlic and peperoncini and fry while stirring. After three minutes, add the potatoes and tomatoes and fry until the signal sounds.
Pour 300 ml of the cooking liquid through a fine sieve. Close the lid. Set 30 min. with the timer. When using the steam pressure function of the AutoCook Pro: Seal the lid with the pressure lock knob. Set 14 min. with the timer. Press Start for Phase 2. In the meantime, cut the octopus tentacles into slices 2 cm thick. After 25 minutes, open the lid and add the octopus and olives. If you are using the pressure function, do not add the octopus and olives until after the time has come to an end. Then close the lid again and allow everything to stew for another five minutes. As soon as the signal sounds, open the lid and serve the octopus ragout.
Alongside ragout and salad, octopus also works well in delicate pasta sauces. It is easiest to cut the tentacles into very thin slices or to chop them, and to cook them for five minutes in a tomato sauce that is nearly complete.
Caloric value per serving/piece
450kcal (1884 kJ)
Protein per serving/piece
Carbohydrate per serving/piece