Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare 1 kilogram of pre-cooked octopus by slicing it into 1 cm thick rounds or bite-sized pieces.

2. 2

   Heat a wok over high heat and add 2 tablespoons of olive oil, ensuring the oil is shimmering before adding ingredients.

3. 3

   Add 2 thinly sliced large shallots and 4 minced garlic cloves to the hot wok, stir-frying for 1 minute until they are fragrant.

4. 4

   Toss in the 1 kilogram of sliced octopus, 200 grams of halved cherry tomatoes, 50 grams of pitted and halved black olives, 1 teaspoon of fresh thyme leaves, and 0.5 teaspoon of fresh rosemary leaves into the wok, and stir-fry vigorously for 3 minutes to combine the flavors.

5. 5

   Deglaze the wok with 100 ml of dry white wine, scraping up any browned bits from the bottom, and allow the wine to reduce by half for 2 minutes.

6. 6

   Stir in 50 ml of fish stock and 1 teaspoon of lemon zest, then season the mixture with 1 teaspoon of salt and 0.5 teaspoon of black pepper, continuing to cook for another 2 minutes until heated through.

7. 7

   Garnish the Poulpe Provençal Sauté au Wok with 2 tablespoons of freshly chopped parsley before serving immediately.