Octopus piperade, tarragon butter

Mince 1/2 onion and 1 clove of garlic, cut 1/2 Romano pepper (long paprika) into strips.

Sweat the onion and garlic 2 mins in 1 tbsp olive oil, then add the paprika and softly fry for another 8 mins.

Peel 2 truss tomatoes, quarter them and remove the seeds. Cut into 3 mm cubes

Add the tomatoes to the paprika-mix, add 2 tbsp white wine and braise in 10 mins nice and smooth

Hack the leaves from a sprig of tarragon, melt 25g butter with the tarragon and braise a couple of minutes

Brown pre cooked octopus tentacles in 2 tbsp olive oil for a couple of mins

Serve as shown, pour the tarragon butter over it

(A Janneke Philippi recipe from het book Canapé)