Octopus with saffron rice, peas & burnt bell pepper

Octopus, saffron risotto and burnt bell pepper condiment... this is chef Baptiste David's simple and easy recipe.

This recipe from Baptiste David, chef at ÉM.BA restaurant in Lorient, is taken from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.

Serves 4
Preparation time: 40 min
Cooking time: 3 h 45

Ingredients foroctopus saffron rice

1 kg octopus tentacles
100 g risotto rice
2 g saffron
1 kg peas
2 onions
100 g carrots
3 cloves garlic
1 bunch thyme
1 bell pepper
500 g butter
1 cl olive oil
50 cl chicken stock
25 cl white wine
1 lemon
Coarse salt
Fine salt
Peppe r

Steps for the octopus saffron rice

Preparation: Scald the octopus three times in salted water.
Chop the onions and reserve the trimmings.
Scoop out the peas and boil in plenty of salted water.
To cook the octopus: make a court-bouillon by combining the onion trimmings, chopped carrot and quartered lemon in a saucepan. Add half the thyme, minced garlic and white wine. Simmer the octopus in the court-bouillon, covered, for 3 hours. Keep refrigerated.
To cook the risotto: in a sauté pan, pearlize the rice and chopped onions, deglaze with white wine, add 50 cl chicken stock and saffron. Cook over a low heat for twenty minutes, stirring regularly.
Burnt bell pepper condiment: burn the bell pepper (with a blowtorch or over a wood fire) to remove the skin, then confit it in aluminum foil in the oven at 160°C for 15 minutes. Trim and deseed before blending. Whisk the condiment with olive oil and chill.
To serve: add the butter to the rice, followed by the peas. Brown the octopus in olive oil or over a wood fire and serve.

Forfurther information, contact

ÉM.BA, 11 rue Marie Dorval, 56100 Lorient
11.5/20 in the Livre des 109
Read Gault&Millau's review of ÉM. BA

These recipes might interest you

Easy

Oysters with cucumber, Granny Smith apple and radish condiment

In his restaurant in Brest, chef Alan Lescop serves local cuisine, like this recipe for Prat Ar Coum oysters, which is easy to make because the product is not denatured.

Read

Intermediate

Tangerine and tonka bean crepes by Nina Métayer

For Chandeleur, or any other occasion, discover Nina Métayer's original recipe for pancakes with mandarin and tonka beans

Read

Easy

Tatin of celery and white pepper refreshed with yogurt

Nicolas & Cécilia Gautier opened a twelve-seat table d'hôte in their Picardy home in response to their desire to do something more sincere and get closer to their guests. This recipe for celery tatin reflects that spirit.

Read

Easy

Orange beet

For her appearance in 109, Le Sang Neuf de la gastronomie française, chef Cécile Lévy (La Baignoire, Paris 2e) entrusted us with a simple but effective recipe for beet salad with orange.

Read

Easy

Foie gras with saikyo miso, dashi-melted daikon

Opening his own restaurant has long been a dream for Japanese chef Kenichi Yamamoto, and now he's making it come true in the French capital. Although he uses Japanese products, he applies the techniques of French cuisine.

Read

Easy

Pollack with celery and chervil beurre blanc

Arnaud Darbas, Jeune Talent at the Gault&Millau Tour Occitanie 2024, based in the Pink City, gave us his recipe for white fish and celeriac (salad, roast, purée...).

More information

Chef Arnaud DARBAS

Restaurant Agapes
31000 TOULOUSE