- Remove the Steamed Fremantle Octopus from the pouch and pat dry, set aside.
- In a medium pot pour in the red wine and place on high heat. Once the wine has reduced by half, turn down to low heat and add in the sugar.
- Reduce until it thickens to a syrupy consistency. Check by cooling a small quantity on a plate. Adjust the sweetness to taste. Once cooled it should be like viscosity of honey.
- Cut the shallot in half without peeling. Add a teaspoon of olive oil in a small non-stick pan and put on medium heat.
- Place the shallots flat side down onto the pan and cook until fully caramelized. It should take about 5-10 minutes to fully turn color. Flip them over and cook for another 3-4 minutes, until the shallot is cooked through. Set aside and peel once it cooled down.
- Bring a pot of water to rolling boil and season with salt. Blanch the chards and shock them in ice water. Strain and gently squeeze excess water, set aside.
- Place a heavy bottomed pan onto high heat and pour in a tablespoon of oil. Reheat the Steamed Fremantle Octopus for about 1.5 minutes on each side, until golden in color and reheated all the way through. Seasons with salt, pepper, and plate.
- In the same pan sauté your chards and shallot until reheated and transfer to your plate. Garnish with red wine reduction, salt, pepper, and olive oil. Enjoy!
