Poulpe à la Niçoise from Mediterranean Seafood by Alan Davidson
Buy the octopus the day before, and let it hang overnight, tentacles down, to help make it tender. Prepare the octopus in the usual way and cut it into strips. Put these in a casserole and heat the...
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Cooking tools:
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Colander
Ingredients
- octopus
- onion
- olive oil
- garlic
- parsley
- cognac
- flour
- tomatoes
- white wine
- water
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