Paired with wine
FOR 1 PERSON
For the octopus
250 g of octopus
30 g of thinly chopped onion
1/2 clove of minced garlic
1 green cardamom seed
1 small piece of cinnamon stick
1/2 teaspoon of sweet smoked paprika (or spicy if you prefer stronger)
1 pinch of cumin powder
100 ml of fish stock
30 g of crushed or fried tomato
15 ml of white wine DO Costers del Segre
Salt
Restaurant
La Torretta
Nougaoui El Hassane
Chef
Winery
Celler de Sanui
Pere Escudé
Winemaker
Come to try the recipe at the restaurant
La Torretta
Visit the winer
Celler de Sanui
For the base, heat a little extra virgin olive oil in a small casserole and stir-fry the chopped onion until golden brown. Add the chopped garlic and stir for a few seconds. Add the cardamom, cinnamon, paprika and cumin. Stir a couple of times so that the ingredients give off their aroma, being careful not to burn them.
For the octopus, add them clean and sauté them for 2 or 3 minutes. Add the tomato, the fish stock and the white wine DO Costers del Segre. Bring to the boil, lower the heat, cover the pan and simmer for about 20-25 minutes, until the octopuses are tender and the sauce has reduced. Add salt if necessary and serve hot.
TYPE OF WINE: White.
APPELLATION OF ORIGIN: Costers del Segre.
VARIETIES: 60% Macabeo, 30% Riesling and 10% Muscat de Frontignan.
WINEMAKING: The grapes are harvested by hand at the Les Torres estate and refrigerated to maximise their aromatic characteristics. Fermentation is carried out in stainless steel tanks at temperatures between 10 and 14ºC.
AGEING: The wine continues fermentation in new 300-litre French and American oak barrels, with batonnage until December. After about 8,000 hours in barrels, it is lightly filtered and left to settle for 3 months in the bottle to reach equilibrium. It may improve in bottle over the next 3 years.
