Mediterannean Octopus Stew
This is a Mediterannean dish that we all like very much. Our favorite way to serve this is over “Carasau” bread, a flat and crispy Sardinian (Italy) Bread.
What you need
- 1 pound octopus (2 octopuses of 8 ounces each)
- 1 glass wine
- 20 stem parsley (to taste)
- 2 tablespoon olive oil
- 1 onion, chopped
- 1 red pepper, seed removes and thinly slices
- 1 garlic cloves, chopped
- 1 pound tomatoes, diced
- Salt and pepper to taste
- ½ teaspoon red pepper flakes
- Parsley leaves, chopped (of 20 stems)
- Wash and clean the octopus (see note below).
- Place octopus in a pot, add wine and parsley stems.
- Bring to boil and let simmer for about 20 minutes or until tender.
- Let cool down in the juice.
- Dice octopus in mouth sized bites. Reserve ½-1 cup cooking liquid.
- In a frying pan heat oil and add onion, red peppers and garlic.
- Fry until onion are translucent.
- Add tomatoes. Let simmer for 5 minutes.
- Add octopus, reserved liquid and stir once.
- Adjust salt and pepper.
- Add red pepper flakes and parsley. Stir shortly
Serve over “Carasau” bread (Sardinian Bread), dakos bread (Cretan barley rusk) or simply over pasta.
How to clean octopus:
Turn it inside out and pull away and discard the entrails: intestines, the harder bony sticks. Turn the octopus right-side out, and find the beak in the middle of all the tentacles, and cut it away. Finally wash the octopus well.