Twisted Octopus with Arugula Pesto and Polenta

Состав / Ингредиенты:

• Mini Octopus 650 Grams
• Red Wine 140 Grams
• Garlic 50 Grams
• Parsley 100 Grams
• Anchovies 2 Pieces
• Olive Oil 140 Grams
• Salt and Pepper (to taste) 1 Quantity
• Fish Broth 150 Grams
• Olive Oil (for pesto) 50 Grams
• Arugula (for pesto) 60 Grams
• Pine Nuts (for pesto) 10 Grams
• Polenta (for pesto) 450 Grams
• Salt (for pesto) 10 Grams

	Thoroughly rinse the octopus, removing the mouth and innards. In a pot with vegetable oil, lightly sauté the anchovies, then add garlic and chopped parsley. After that, add the octopus and sear it at high heat.
	Pour in the wine, let it evaporate, and then add 150g of fish broth. Season with salt and pepper and cook the octopus over medium heat, covering the pot with a lid. Meanwhile, chop the arugula and place it in a blender with oil and pine nuts, adding a bit of salt.
	Drain a small amount of the octopus sauce.
	Mix the polenta with the arugula pesto.
	Serve the octopus on a small layer of pesto with polenta and garnish with greenery.