Octupus Stew
Serves 4
Prep Time 45 mins
Cooking 110 mins
Level medium
Ingredients
- 1 Kg Octopus
- 400g Mayor Polpa (tomato pulp)
- 400g Potatoes, chopped
- 300g Mayor Diced Onions
- 120g Frozen Peas
- 60g Black Olives
- 25g Three Hills Kunserva (tomato paste)
- 1 Glass Red Wine
- 3 garlic cloves, chopped
- Grind of a lemon
- Olive Oil
Cook the octopus in boiling water for around 35-40 minutes. Switch off the flame and leave it in hot water until cooled. Peel and chop the garlic and set asid. Peel and dice the potatoes in small pieces and place in a separate bowl with water. In a large pan, heat some oil and cook the onions and garlic. Mix regularly so they don’t brown. Add the Kunserva, the polpa, the potatoes, peas, red wine, lemon zest and the olives. Mix and simmer on medum flame until it starts to boil. In the meantime, chop the octopus in smaller pieces and add to the sauce. Continue simmerring for another 40 minutes. Every now and then give the sauce a stir. You may need to add some warm water if you notice that the sauce is reduced. Serve with some toated bread.
Recipe by Anton B.Dougall
