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Harissa Octopus with White Bean Purée

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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.
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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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