Octopus And Tomato Stew With Capers & Chilies
From elgourmand2 8 years agoIngredients
- • 1 lb.(500g) cleaned, whole octopus, cut into bite size chunks. shopping list
- • ½ cup dry white wine. shopping list
- • About 12 oz. canned Italian tomatoes, gently crushed. shopping list
- • 1 small onion, chopped. shopping list
- • 1 stalk celery, chopped. shopping list
- • 3-4 minced garlic cloves. shopping list
- • 1 bay leaf. shopping list
- • 1 Tbs. capers, coarsely chopped. shopping list
- • 1/4 tsp. red chili flakes. shopping list
- • 1 cup of diced snow peas. shopping list
- • Salt and FG pepper to taste. shopping list
- • 2-3 Tbs. good olive oil. shopping list
- • 1 Tbs. fresh parsley or other herbs, chopped, for garnish. shopping list
How to make it
- 1. Heat a couple Tbs. of olive oil in a heavy-bottomed saucepan that comes with a lid.
- 2. Add the onions, celery and a pinch of salt and cook over low heat, stirring occasionally, for 6-8 minutes, or until well softened. Add the garlic, capers and chili flakes and cook another few seconds.
- 3. Increase heat to medium-high and add the octopus. Cook, stirring, until no longer translucent, about 1 minute.
- 4. Add a pinch of salt and the bay leaf. Add the wine and bring to a boil.
- 5. Add the tomatoes and bring just to a boil, stirring.
- 6. Reduce heat to a gentle simmer and cover. Let simmer for 45 minutes, checking to add a splash of water or reducing heat if the liquid is cooking down too much.
- 7. Add the snow peas and cook another 10-15 minutes.
- 8. Remove the bay leaf.
- 9. Season with salt and pepper to taste. Remove from heat and drizzle in the extra tablespoon of olive oil, and fresh herbs for garnish.
- Serve over pasta or rice or as a stew with fresh crusty bread. A nice green salad works well. A pleasant dry box cables is all you need for a beverage.
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