Octopus Stew
Serves 4
Prep Time 25 mins
Cooking 90 mins
Level medium
Ingredients
- 2Kg Baby Octopus
- 1 tbsp Olive Oil
- half can Mayor Diced Onions
- 3, crushed Garlic Cloves
- 200g, sliced Black Olives
- 100g, drained Capers
- 250ml Dry Red Wine
- 800g Mayor Polpa (tomato pulp)
- 1 can, drained and coarsely chopped Anchovy Fillets
- 2 tbsp Three Hills Kunserva (tomato paste)
- Unpitted Green & Black Olives
- Finely chopped Parsley
- Maltese Bread
Cut the heads from the octopus just below the eyes. Wash well and cut each octopus into bite-sized cubes. Heat the oil in a large, thick-based saucepan. Cook the onion and garlic and stir until onion is soft. Add the octopus; cook, stirring until it changes colour. Add the wine, black olives, capers and cook whilst stirring for about 5 minutes or until liquid reduces by about a third. Add the Mayor Tomato Pulp, the anchovies and Three Hills Kunserva. Reduce the heat to a simmer and cook uncovered for about 90 minutes until the octopus is tender. Serve with unpitted olives and parsley.
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