Octopus rillette with peppers

A melting recipe that combines octopus with peppers, for rillettes with character. (Octopus Vulgaris) (Caught in the North East Atlantic – FAO Zone 27) (45.4%), haddock meat (melanogrammus aeglefinus) (caught in the North East Atlantic – FAO Zone 27), olive oil, red peppers (EU) (5.5%), whole, tomatoes, dried tomatoes, salt, tomato paste, pepper, garlic (contains sulphites) (non-EU) (0.2%), Provencal herbs (rosemary, basil, thyme, marjoram, savory), chili pepper. For bilingual labeling, contact us to receive translated labels to stick.