Octopus with blood oranges

Serves : 4

Preparation time: 15 minutes

Cooking time: 65 to 95 minutes

Ingredients

• 1 l (4 cups) dark Belgian beer
• 1 onion, cut into 4
• 3 bay leaves
• 15 ml (1 tbsp.) chili flakes
• ½ bunch parsley
• 2 blood oranges, cut in 4
• 1 whole octopus, cleaned (mouth and head removed)
• Salt and pepper to taste

Topping

• 120 ml (8 tablespoons) olive oil
• 60 ml (4 tbsp.) white balsamic vinegar
• ½ lemon, juice
• 1 garlic clove, minced
• 4 blood oranges, peeled and sliced into rounds
• 1 leek white, finely julienned
• Salt and pepper to taste

Preparation

1. In a saucepan, bring the beer, 2 l (8 cups) water, onion, bay leaf, chili pepper, parsley, oranges, salt and pepper to the boil.
2. Then plunge the octopus into the liquid and reduce the heat to just a gentle simmer. It's important that the octopus is still covered with liquid, so if necessary, add more water and leave to cook for 60 to 90 minutes, depending on the size of the octopus.
3. Once out of the pot, trim the tentacles on the work surface.
4. On the work surface, place a sheet of cling film on which you arrange the tentacles one on top of the other, alternating their direction to form a sausage about 4” in diameter. Roll up in the cling film and set aside in the fridge for 4 hours.
5. Remove the cling film and cut thin slices of octopus.
6. In a bowl, combine olive oil, vinegar, lemon juice, garlic, salt and pepper. Check the seasoning.
7. Divide the octopus and orange slices, the leek julienne and the vinaigrette between the plates.