Roasted Octopus with Cannellini Bean Purée and Parsley Oil

Category: Refined Main Course | Servings: 4 | Prep Time: 1 hour

Ingedients:

  • 1 octopus (approx. 1.2 kg / 2.6 lb) 
     
  • 300 g (10.5 oz) cooked cannellini beans 
     
  • 1 garlic clove 
     
  • 1 bunch of fresh parsley 
     
  • Extra virgin olive oil 
     
  • Salt and black pepper to taste 

 

Preparation:

  1. Cook the octopus 
    Bring salted water to a boil and cook the whole octopus for 45–50 minutes until tender. Let cool and cut into tentacles. 
  2. Sear until crispy 
    Heat a pan with olive oil and sear the tentacles until golden and crisp on the outside. 
  3. Make the bean purée 
    Blend the cannellini beans with a drizzle of olive oil, a bit of cooking water, salt, and pepper until smooth and velvety. 
  4. Prepare parsley oil 
    Blend fresh parsley with olive oil and a pinch of salt until bright green and fluid. Filter if desired. 
  5. Assemble the dish 
    Spoon the warm bean purée onto each plate. Lay crispy octopus tentacles on top, then drizzle with parsley oil and finish with black pepper. 

 

Why it pairs well: legumes and seafood come together in a dish that’s both deep and refined. The beer’s freshness cleanses the palate and enhances every bite.