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OCTOPUS STEW

OCTOPUS STEW

Octopus Stew is one of the classic Greek dishes. If you need help with some dinner ideas, and you would like to cook pasta with seafood, this stew is a good answer.
One light and very convenient dish to be served to your friends. It can be served warm or cold so you can also use it as an appetizer.

INGREDIENTS:

1,5 kilo octopus, fresh or frozen

500 gr. short macaroni (rigatoni or calamari)

5 tablespoons red wine vinegar

1 onion, chopped

5 tablespoons olive oil

150 ml. white wine

400 gr. concasse tomatoes

2 ripe tomatoes, blended

2 cloves garlic, chopped

1 bay leaf

1/4 teaspoon cinnamon powder

3 allspice berries, whole

pepper and salt to taste

Pour one and a half liter of fresh tab water in a big pot, place the octopus in it , bring the water in to a boiling point, add the vinegar, lower the heat and cook the octopus for 30 to 40 minutes, until it is soft and tender.
When cooked, take it out and leave it to get cold. Cut it in peaces.

In a large, dip pan warm the oil. Saute the onions and the garlic. Add the octopus and saute for 3 minutes. Add the wine and cook the octopus until it evaporates. Do not cover the pan at this point.
Add the tomatoes, allspice berries, cinnamon powder, bay leaf, pepper and salt. Be careful with the salt, because the octopus is salty enough.

Cover the pot and simmer for 20 minutes. Take a fork and check if the octopus is soft enough, if yes add the short pasta together with 3 cups of warm water. Cook and stir from time to time until the pasta is cooked. Add more water if needed.

Take the pot from the heat, let it rest for 10 minutes. This way the pasta is going to absorb most of the water that is left inside.
Serve the dish warm or cold depends on what you prefer.

Menu Ideas