Octopus Broth
by
Thomas Troisgros
You can use this broth to give more intensity and flavor to seafood recipes such as paellas or risottos.
- Level
Basic
- Cooking
2h+
- Overral
2h+
- Ready
Vegetable Broth
Whole Leek
1 stalkCelery
1 stalkRed Chili
1Ginger
1 pieceCarrot
1Garlic
1 headLarge Onion
1Thyme
3 sprigsBay Leaf
6Parsley
3 sprigsOlive Oil
2tbspWater
2½l
Octopus Boiling
Octopus
1.8kgRed Wine
400mlSalt
120g
Vegetable Broth
Whole Leek
1 stalkCelery
1 stalkRed Chili
1Ginger
1 pieceCarrot
1Garlic
1 headLarge Onion
1Thyme
3 sprigsBay Leaf
6Parsley
3 sprigsOlive Oil
2tbspWater
2½l
Octopus Boiling
Octopus
1.8kgRed Wine
400mlSalt
120g
Octopus Broth
Thomas Troisgros
Chop 1 onion into eighths
Chop 1 leek into large pieces
Chop 1 stalk of celery into large pieces
Chop 1 carrot into large pieces
Cut 1 head of garlic in half crosswise
Cut 1 red chili in half
Chop 1 piece of ginger into large pieces
Add 2tbsp of extra virgin olive oil to a stock pot
Add the vegetables to the pot on high heat. Let them roast until they get some color. Stir occasionally
Add 2½l of water, 3 sprigs of thyme, 6 bay leaves, and 3 sprigs of parsley. Simmer for about 30m to reduce by ¼
Add 400ml of red wine into the vegetable broth
Add a 1.8kg octopus into the boiling broth. Simmer for 40m until tender. The octopus is ready to use
Strain the broth. The octopus broth is ready
You can use to bring more flavor to a paella or a risotto.