Baby Octopus, Tomato, Chilli

Recipe By:

Breville

www.breville.com [1]

Prep Time:

15 mins

Cook Time:

20 mins

Serves:

Recipe by Brigid Treloar: Sydney Seafood School. This recipe uses the Breville Fast Slow Cooker - Slow Cook with all the time in the world, or Pressure Cook in no time at all.

Baby Octopus, Tomato, Chilli

Ingredients

1 tablespoon olive oil
2 red onions, peeled and cut into thin wedges
1 red capsicum, seeded and diced
1 small eggplant, diced
2 small red chillies, finely chopped (optional)
2 cloves garlic, crushed
1.5kg cleaned baby octopus, cut in half
1/3 cup pitted black olives, halved
1 x 440g can diced tomatoes, or 500g fresh tomatoes, skinned and diced
1/2 cup red wine
2 tablespoons balsamic vinegar
1 tablespoon tomato paste
1/4 cup chopped fresh oregano or thyme, plus extra for garnish
2 sprigs fresh rosemary, leaves only, chopped
1/2 teaspoon sugar
Salt and pepper to taste

Method

Select SAUTE/SEAR function and set the timer for 10 minutes. Press START and allow to heat for 3 minutes
Add the oil, onion, capsicum, eggplant, chilli and garlic and saute, stirring occasionally, until the onion is soft. Add the sauce ingredients, octopus and olives
Select PRESSURE COOK and low pressure. Set the timer for 10 minutes. Place lid on cooker and close the valve. Press START
Once cooking time is complete leave for 10 minutes before releasing the valve to release the remaining steam before opening
Season to taste and serve garnished with extra herbs

Tips & Hints

Serves: 4-6. If a thicker sauce is preferred remove the octopus, select SAUTE/SEAR function and set timer for 10 minutes. Press START and cook until desired consistency is reached.