First blog of the year, and it will not be about the winter and the cold snow… Unfortunately I think in order the year to go well I need to write something that will remind mostly summer now.
For a long time I wanted to eat some octopus while I was in London. Its those things that I miss mostly while I am in London and the first ones that I am eating when I go back to Greece. For some reason I had the believe that I wouldn’t be able to find a proper octopus around here unless I did go to some market… and as much as I would like to… unfortunately my boredom doesn’t let me and usually I prefer just staying in…
Aaaanyway..
I did manage to find after all a proper octopus once in my local fish monger and I didn’t let the opportunity to pass away. The following recipe is a classic in Greece and one that is most common during the time before Easter when Christian Orthodox is fasting.
It has Greece written all over it (upwards downwards etc. etc.) and is a must if you ever visit the country… Basically any recipe with octopus in my opinion…
INGREDIENTS FOR PASTA OCTOPUS
- 1 octopus fresh chopped in small pieces
- 2 red onions chopped
- 1/2 a glass of olive oil
- 1/2 a cup of white whine
- A small teaspoon of cinnamon
- 1 tomato juice can
- 500gr of pasta
- Salt/pepper
- parsley
METHOD
- Clean the octopus, really good and remove its mouth with its teeth. Wash it really well and cut it in small pieces.
- In a deep pot, add the onions for a few minutes being careful not to get brown.
- Add the octopus for a few minutes until it changes color. Throw in the seasonings and the tomato juice and let it boil for a few minutes.
- Add the wine and let the alcohol vaporate.
- Fill it up with water and bring it to a boil. When the octopus becomes soft, add the pasta in.
- Continue to boil the mix until pasta is ready.
- Make sure that there is some juice inside from the sauce, remove from the heat and add salt/pepper.
Serve sprinkling some parsley.
Greek Stewed Octopus in Tomato Sauce with Pasta
