Print the recipe
Cook with us!

Octopus with Orogel Borlotti Beans puree flavored with rosemary

A second course that combines sea and land. The softened octopus goes perfectly with the cream of borlotti beans.
  • 1 kg Octopus
  • 80 g cherry tomatoes
  • 1 garlic clove
  • chooped fresh rosemary sprig
  • salt
  • 240 g Orogel Borlotti Beans
  • 60 g red onion
  • vegetable broth
  • extra virgin olive oil
  • pepper
Main Courses


  1. Clean the octopus thoroughly. Boil the octopus for 40 minutes in non salty water. When cooked drain the octopus and cut into small pieces.
  2. Lightly brown the garlic in a saucepan with some oil until it’s golden, remove the garlic, add the finely chopped red onion, and let it brown. Finally, add the borlotti beans and the cherry tomato slices. Add the veggie broth, carefully season with salt, pepper and cook for 20 minutes.
  3. Use a mixer and blend until the borlotti cream becomes smooth.
  4. In an non-stick pan, sauté the octopus with oil and chopped rosemary for a few minutes.
  5. Pout the borlotti cream in a soup plate, place the sautéed octopus in the center and pour a drizzle of oil. Garnish the dish with fresh rosemary needles.
A newsletter to suit everybody's fancy and appetite

Discover Orogel’s natural wholesomeness

Plenty of recipes, insights and tips to taste the natural wholesomeness of our products.