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)

Procedure

  1. Wash and clean the octopus (see note below).
  2. Place octopus in a pot, add wine and parsley stems.
  3. Bring to boil and let simmer for about 20 minutes or until tender.
  4. Let cool down in the juice.
  5. Dice octopus in mouth sized bites. Reserve ½-1 cup cooking liquid.
  6. In a frying pan heat oil and add onion, red peppers and garlic.
  7. Fry until onion are translucent.
  8. Add tomatoes. Let simmer for 5 minutes.
  9. Add octopus, reserved liquid and stir once.
  10. Adjust salt and pepper.
  11. Add red pepper flakes and parsley. Stir shortly

Serving suggestions:

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.

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2 thoughts on “Mediterannean Octopus Stew

  1. That was delicious! I did as you suggested and served it over some toasted bread – which was great because it allowed me to sop up every last delicious drop! Thank you for posting! Made for CQ, Team Pi Rho Maniacs.

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