Ratatouille with grilled octopus slices

Ratatouille of tomatoes ‘La Cañada’ with grilled octopus slice.

 

Ingredients for tomato sauce:

  • 1 large onion
  • 1 red pepper
  • 5 Tomatoes ‘La Cañada’.
  • 5 cloves of garlic
  • Andalusian Extra Virgin Olive Oil
  • Salt
  • Pepper
  • Thyme and Oregano

Preparation: 

Stir-fry some finely chopped onion, pepper and a clove of garlic. When poached, add the peeled and chopped tomatoes. Add a sprig of thyme, oregano and season with salt and pepper. Simmer slowly for about 15-20 minutes or until the sauté has lost half its juice. Discard the herbs and check the seasoning. Blend the sauce.

 

Ingredients for Ratatouille:

  • 4 Tomatoes ‘La Cañada’.
  • 2 Aubergines
  • White courgette
  • Green courgette
  • Andalusian Extra Virgin Olive Oil
  • Salt
  • Pepper

Preparation:

Cut the aubergine into thin slices, then, place it on a plate and sprinkle with salt. Let it settle so that it can release the bitterness and sweat. Cut the rest of the vegetables into thin slices. Try to cut them to the same size and thickness as the aubergine – you can use a mandolin to make the cut as similar as possible.

Elaboration:

Preheat the oven to 175°C up and down. Set aside a couple of tablespoons of the tomato sauce and spread the rest of it on the bottom of a baking dish.

Starting at the outer edge of the dish, spiral alternate slices of vegetables over the tomato sauce. Add some oregano and thyme on top. Drizzle the dish with Andalusian Extra Virgin Olive Oil and cover it as well as possible with aluminium foil. Bake it for 15-20 minutes.

 

For the grilled octopus:

Place the boiled octopus on a grill over high heat until golden brown.

 

Serving suggestion: Serve with “Manzanilla Pasada”.

 

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