Octopus cassoulet

Preparation time
30 mins to 1 hour

Cooking time
1 to 2 hours

Serves
Serves 6

By Adam Byatt

For the saffron aioli

  • 1 free-range egg yolk
  • pinch saffron
  • 1 tsp Dijon mustard
  • 2 garlic cloves
  • 1 unwaxed lemon, juice and zest
  • 300ml/10fl oz light olive oil
  • salt

For the cassoulet

  • 1.3kg/3lb frozen Galician octopus, defrosted
  • 1.5kg/3lb 5oz fresh Breton coco beans (Coco de Paimpol), podded
  • 1 Morteau sausage fresh, cut into 2cm/¾in cubes
  • 2 heads garlic, tops cut off
  • 200g/7oz sourdough, crusts removed, cut into 5mm/¼in pieces
  • glug olive oil
  • 2 small onions, thinly sliced
  • 1 tbsp smoked paprika
  • 1 red chilli
  • 3 vine tomatoes, halved
  • 1.5 litres/3lb 5oz chicken stock
  • 1 small bunch flatleaf parsley, roughly chopped
  • salt
Print Friendly, PDF & Email
Top