French-Style Braised Octopus with Barbecued Black Tea Seasonings

Ingredients:

• 6g barbecued black tea seasonings
• 1 whole octopus (about 2-3 lbs), cleaned and tentacles separated
• Salt and freshly ground black pepper to taste
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 large onion, finely chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 cup dry white wine (such as Sauvignon Blanc)
• 2 cups chicken broth or vegetable broth
• 1 cup canned tomatoes, crushed
• 1 lemon, zested and juiced
• Fresh parsley, chopped (for garnish)

Instructions:

Prepare the Octopus:

• Pat the octopus tentacles dry with paper towels to remove any excess moisture. Season the octopus generously with the barbecued black tea seasonings, salt, and pepper. Set aside for 10-15 minutes to allow the seasonings to penetrate the meat.

Sear the Octopus:

• Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the octopus tentacles and sear on all sides until they develop a golden-brown crust. This should take about 3-4 minutes per side. Searing helps to lock in the flavors and tenderize the octopus.

Add Aromatics:

• Remove the octopus from the pot and set aside. In the same pot, add the minced garlic, chopped onion, sliced carrots, and sliced celery. Sauté the vegetables until they are soft and fragrant, about 5-7 minutes.

Deglaze the Pot:

• Pour in the white wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits. Allow the wine to simmer for 2-3 minutes to reduce slightly.

Braise the Octopus:

• Return the octopus to the pot. Add the bay leaf, dried thyme, dried rosemary, chicken broth or vegetable broth, crushed tomatoes, and lemon zest. Bring the mixture to a gentle simmer.
• Reduce the heat to low, cover the pot with a lid, and let the octopus braise in the liquid for about 1.5 to 2 hours, or until the octopus is tender and easily pierced with a fork. Check occasionally to ensure the liquid level is sufficient, adding more broth if needed.

Finish and Serve:

• Once the octopus is tender, remove it from the pot and transfer it to a serving platter. Strain the braising liquid into a saucepan, discarding the solids. Bring the liquid to a simmer and reduce it by half to thicken slightly. Stir in the lemon juice.
• Spoon the warm, reduced sauce over the octopus. Garnish with chopped fresh parsley for a pop of color and freshness.

Tips for Success:

• Seasoning: The barbecued black tea seasonings add a unique, smoky flavor that complements the rich taste of the octopus. Feel free to adjust the amount based on your preference.
• Braising: Braising the octopus low and slow is key to achieving tender, flavorful results. Do not rush the cooking process.
• Sauce Variation: For a different flavor profile, you can substitute the white wine with a dry red wine or even a splash of sherry.
• Garnish: Fresh parsley adds a bright, herbaceous touch, but you can also use fresh thyme or rosemary for a more aromatic finish.

Enjoy Your French-Style Braised Octopus!

• This dish combines the tender texture of octopus with the complex flavors of aromatic herbs and the unique aroma of barbecued black tea seasonings. It’s a perfect choice for a special dinner or a sophisticated seafood feast, ideal for impressing your guests.