Ratatouille Octopus Tarts

This delightfully classy recipe for ratatouille octopus tarts is perfect for
your next cocktail party. Great as little canapes, you can also just keep it in
a bowl for a ratatouille octopus stew!

Servings: 24 Tarts

Author:

Prep Time
10 minutes

Cook Time
2 hours, 20 minutes

Total Time
2 hours, 30 minutes

Course:

Appetizer Tapas Canape Hors d’Oeuvre

Cuisine:

European Spanish

Keywords:

Spanish food Spanish Tapas Tartlets

Instructions

1 Spanish Pisto Instructions
2 Begin with cutting the eggplant and frying the cubes in olive oil in a pan. You
can prep most of the ingredients as you are frying to save time.
3 When the eggplant is caramelized, move it into a large pot on very low heat.
Then add more olive oil to the pan and begin frying the zucchini cubes. Rinse
and repeat until you have seared or fried all the ingredients. You don’t need to
cook the tomatoes, you can just add them to the pot in the beginning so they
break down.
4 Once all your vegetables are in the pot add the minced garlic, parsley blend,
and paprika and give everything a good mix. Add a cup of water and turn the heat
up to medium. Simmer until the water is evaporated, about 1-2 hours. The longer
you cook the pisto the more it will break down, so if you like a really saucy
pisto (like me) go ahead and simmer it for hours.
5 While the pisto is simmering you can boil the octopus tentacles. These should be
boiled for 45 minutes, so start it when you are 45 mins away from desired pisto
consistency.
6 Remove the octopus and slice into pieces. Add olive oil to a pan and lightly fry
the pieces for a minute or two to crisp up the suckers. Add to the ratatouille
and give everything a mix.
7 Fill the tartlet shells with a bit of pisto/ratatouille and top with an octopus
piece. Finish with a piece of chive and serve. Enjoy!

Ratatouille Octopus Tarts

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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