Thursday, 16 April 2009

Octopus stew



This is a dish suitable for the Greek lent, since seafood is allowed. Serves 3-4

Ingredients
2 octopuses
5-6 onions, thickly cut
2-3 cloves of garlic, finely chopped
4-5 bay leaves
black peppercorns
2 cans of tomato (or plenty of ripe tomatoes)
Olive oil
1/3 glass white wine
1/2 glass red wine vinegar (approx.)
Salt



To soften the octopus, cut into pieces and boil in a pan for 30 minutes and drain (keep the broth, we need it later). In the meantime...


Lightly fry the garlic and onions in a large, deep pan (which has a lid). Add the boiled octopus and the bay leaves and stir for 3-4 minutes. Add the wine and let it cook for 3-4 minutes more on low heat.


Add the tomatoes, peppercorns, vinegar and some salt, and some of that broth you had from boiling the octopus. Put the lid on and let it simmer for 90 minutes, or until the octopus is really tender. Check every now and then so that the liquid doesn't run out, add some more water if it does. If you don't like vinegar much, use less.



Serve it with rice. You can use the octopus broth to make the rice, it makes it yummy.





5 comments:

Biluś said...

Without realising it, the individual composes his life according to the laws of beauty even in times of greatest distress (Kundera)

Bill said...

thx friend just what I look for

Anonymous said...

Can I ask what weight of octopus you used as I will use frozen baby ones. looks great by the way!!

Anonymous said...

Can I ask what weight of octopus you used as I will use frozen baby ones. looks great by the way!!

Blackbeard said...

The small ones should take less time of course. The ones I used weighed about 1/2 kilo each.