Here's my take on a Greek dish. I've added olives and a red wine vinegar to mine just to spice things up a bit. Add some fresh chilli if you're partial to heat.
Ingredients
Method
Remove the beak (eyes, mouth, guts, etc) of the octopus and remove the skin from the head (or ask your fishmonger to clean it for you). Clean membrane on tentacles with salt and rinse under running water. Place the octopus in a pot, cover with water and add a dash of vinegar. Boil for 45 minutes.
Test the octopus for tenderness with a fork. Remove from the pot and reserve the water for later. Cut the tentacles and head into small, bite-sized pieces and set aside.
Preheat your oven to 180degC.
In a clean large pan, heat the olive oil and saute the onion, celery and garlic until softened. Add in the cinnamon stick and the bay leaves. Stir continually so that you don't burn the garlic, until the onions are softened but not browned.
Add the red wine, stirring for a few minutes while the wine reduces. Add tomatoes, chilli (if using) and 500ml of the reserved water from earlier. Mix and cook over medium heat for 5 minutes. Season with Salt and Pepper, to taste. Add Red Wine Vinegar, if using.
Grease the bottom of a 23cm x 33cm x 5cm(deep) rectangular baking pan or a round baking pan that holds 3.5 litres. Pour the tomato mixture into the baking pan and stir in the uncooked pasta. Place the octopus pieces and olives evenly on top of the pasta and cover your baking pan with a lid.
Bake in the middle rack of your oven for approximately 30 minutes or until the pasta is cooked. Add more water if it's looking a little dry.
Serve with a crusty bread and a nice white wine like chablis.
Spiced Octopus with Pasta
Serves: 4 People
Prepare Time: 10 mins
Cooking Time: 90 mins
Calories: -
Difficulty:
Easy
Here's my take on a Greek dish. I've added olives and a red wine vinegar to mine just to spice things up a bit. Add some fresh chilli if you're partial to heat.
Ingredients
Method
Remove the beak (eyes, mouth, guts, etc) of the octopus and remove the skin from the head (or ask your fishmonger to clean it for you). Clean membrane on tentacles with salt and rinse under running water. Place the octopus in a pot, cover with water and add a dash of vinegar. Boil for 45 minutes.
Test the octopus for tenderness with a fork. Remove from the pot and reserve the water for later. Cut the tentacles and head into small, bite-sized pieces and set aside.
Preheat your oven to 180degC.
In a clean large pan, heat the olive oil and saute the onion, celery and garlic until softened. Add in the cinnamon stick and the bay leaves. Stir continually so that you don't burn the garlic, until the onions are softened but not browned.
Add the red wine, stirring for a few minutes while the wine reduces. Add tomatoes, chilli (if using) and 500ml of the reserved water from earlier. Mix and cook over medium heat for 5 minutes. Season with Salt and Pepper, to taste. Add Red Wine Vinegar, if using.
Grease the bottom of a 23cm x 33cm x 5cm(deep) rectangular baking pan or a round baking pan that holds 3.5 litres. Pour the tomato mixture into the baking pan and stir in the uncooked pasta. Place the octopus pieces and olives evenly on top of the pasta and cover your baking pan with a lid.
Bake in the middle rack of your oven for approximately 30 minutes or until the pasta is cooked. Add more water if it's looking a little dry.
Serve with a crusty bread and a nice white wine like chablis.
