Harissa Octopus with White Bean Purée

El Navarrico Butter Beans, or Judions, are carefully cooked to retain their shape and texture. They are soft, buttery & creamy and can be turned into a smooth purée, used in salads, or added late to a slow cooked meat dish. Our White Bean Purée makes a delicious addition served alongside Baked Harissa Octopus, with a sprinkle of PONS sweet paprika flakes and sesame seeds.

Course Main Course

Cuisine Mediterranean

Ingredients

Harissa Octopus

500g Marinated Fremantle Octopus - available from SIMON JOHNSON at David Jones only
2tbsp SIMON JOHNSON Harissa Paste - adjust according to desired heat

White Bean Purée

650g El Navarrico Judion Beans - equals 2 jars, drained and rinsed
2 tbsp Meredith Dairy Natural Sheep Yoghurt
1 minced garlic clove
2 tbsp lemon juice
salt and pepper - to taste

Garnish

PONS Jan Roc Extra Virgin Olive Oil
PONS Sweet Paprika Flakes
sesame seeds

Instructions

Baked Harissa Octopus

Preheat oven to 180°C, line a baking tray. Place the octopus in a mixing bowl, add harissa paste and stir to combine.
Spoon octopus onto a lined baking tray, roast in the oven for 20-25 mins, until sauce caramelises and the octopus has absorbed all the flavours.
Cover with foil and set aside.

White Bean Purée

In a food processor, combine most of the drained white beans (save about 1/2 a cup for garnishing), yoghurt, and the minced garlic clove.
Blend until smooth, adding salt and pepper to taste. Add a squeeze of lemon juice, blend again briefly to incorporate.

To Serve

Spread a generous amount of white bean purée on each plate, place the octopus on top of the purée, along with some additional white beans on the plate.
Garnish with sweet paprika flakes and a sprinkle of sesame seeds. Drizzle with extra virgin olive oil and garnish with lemon wedges before serving.

Keyword Easy Recipes, Harissa, Seafood, White Bean Puree

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