Basque-style octopus braise (Poulpe façon ‘axoa d’Espelette’) 

from Be Inspired – A Month of French: Inspired by Damien Pignolet (page 33) by Roberta Muir and Damien Pignolet

  • thyme
  • yellow bullhorn peppers
  • parsley
  • baby octopus (Baby Octopus is a different species of Octopus generally from tropical Asia. I used Octopus for this)
  • piment d’Espelette
  • red capsicum

Served with Steamed Potatoes with Parsley Butter

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