How to make Stewed Octopus with Tomato Sauce.
Ingredients: Serves 4-6
- 2 kg of baby octopus
- 4 cloves of garlic
- 1 carrot
- 1 piece of celery
- 1 small onion
- 500 ml of tomato sauce
- 2 tablespoons of tomato paste
- 3 glasses of dry white wine
- salt
- pepper
- parsley
- chilli powder, optional
Method:
- Wash the octopus well, then clean them.
- Grab the head and turn it upside down like a glove, remove the entrails by tearing off cleanly.
- Then take a knife and make an incision near the eyes, remove the beak, and cut off the eyes, pushing the blade a little deeper.
- Be careful because you are working on little meat and you risk decapitating the baby octopus and we want them whole instead.
- Put 8 tablespoons of oil in a heavy pot, turn on the stove and brown the garlic cut into large slices, for about 3 minutes.
- Meanwhile, finely chop the carrot, onion and celery, then toss in the pot and cook for 10 minutes, stirring often with a wooden spoon.
- Throw the baby octopus into the mix, let them brown slowly for 3-4 minutes, then add the wine and tomato sauce, put the lid on and cook for 40 minutes.
- Now and then check that they do not burn or stick.
- After 40 minutes, remove the lid, add the tomato paste, season with a drizzle of pepper and cook for another 1 hour and 30 minutes.
- Stir from time to time.
- About 20 minutes from the end of cooking, taste and season with salt and pepper if necessary, sprinkle with chopped parsley, and bring to the end of cooking.
- Serve with boiled potatoes, rice or just with fresh crusty bread and enjoy!
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