Octopus Stew
I made this for a course recently and had terrible trouble sourcing fresh Octopus, I eventually bought the last frozen Octopus in East Anglia. So when you are offered it, give this a try, tender Octopus in a Mediterranean stew, perfect for any time of year.
Preparation time: 20 minutes Quantity: Serves 4 Cooking time: 1&1/4 -1&1/2 hours
Ingredients
450g/ 1 lb. octopus
2 tablespoons olive oil
2 red onion – sliced
2 cloves garlic- sliced
1 red pepper – small diced
1/2 courgette – small diced
1 tin plum tomatoes-chopped
2 tablespoons fresh herbs
Finish with -
2 tablespoons tomato puree
1 tablespoon fresh chopped herbs
Method
- Prepare the Octopus and cut in to slices
- Heat the oil in an ovenproof dish
- Cook of the onions till soft without colour
- Add the garlic and peppers, cook a little
- Add the prepared Octopus and cook till sealed
- Add all else
- Seal with a lid or tin foil
- Bake in a preheated oven gas 6 - 7 / 210*c / 420*c for 1 hour or so till the Octopus is tender
- Thicken with tomato puree
- Serve with fresh herbs on top
For information on how to prepare an octopus check out our other recipes for squid, the method is very similar