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Octopus cassoulet
Fruit and vegetables
2
garlic
cloves
1 unwaxed
lemon
, juice and zest
2 heads
garlic
, tops cut off
2 small
onions
, thinly sliced
1 red
chilli
3 vine
tomatoes
, halved
1 small bunch flatleaf
parsley
, roughly chopped
Tins, packets and jars
1 tsp
Dijon mustard
1.5kg/3lb 5oz fresh Breton coco
beans
(Coco de Paimpol), podded
1.5 litres/3lb 5oz
chicken stock
Cooking ingredients
pinch
saffron
300ml/10fl oz light
olive oil
glug
olive oil
1 tbsp
smoked paprika
Dairy, eggs and chilled
1 free-range
egg yolk
Meat, fish and poultry
1.3kg/3lb frozen Galician
octopus
, defrosted
1 Morteau
sausage
fresh, cut into 2cm/¾in cubes
Other
salt
200g/7oz sourdough, crusts removed, cut into 5mm/¼in pieces
salt
Back to recipe
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