This Basque-style octopus braise is inspired by a veal dish from the town of Espelette, famous for its dried mild red peppers. I wanted to create a pescatarian-friendly version, but it’s challenging finding seafood that can stand up to a long braise; so few aquatic species lend themselves to that style of cooking. Octopus – and its cephalopod cousins squid and cuttlefish – are the exceptions. You could also simply cook the sauce without the octopus, uncovered, for 20 minutes or so then serve it over a pan-fried piece of fish. The bold flavours of this dish work well with a red wine, like the Leeuwin Estate Siblings shiraz.
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