Red Wine-braised Octopus Stew With Kalamata Olives
From elgourmand2 8 years ago
- 1 Hr. 30 Min. to make
- Serves 4
Don’t know if it’s the time of year, the tides or it’s Neptune’s birthday but, whatever, there is a heap of octopus around. Not complaining mind. This is a Greek type stew that is medium easy and full of flavor. Read more If you don’t have any decent European bread on hand, the second choice is pasta. I would give this 4 ½ forks but my gang would give it maybe 3 ½. See less
Ingredients
- • 3 Tbs. olive oil. shopping list
- • 1 large onion, cut into 1/2-inch dice. shopping list
- • 1 large carrot, cut into 1/2-inch dice. Optional. shopping list
- • ½ cup bell pepper, cubed. shopping list
- • 2 garlic cloves, minced. shopping list
- • 2 celery ribs, cut into 1/2-inch dice. shopping list
- • 1/4 teaspoon crushed red pepper. shopping list
- • 1 bay leaf. shopping list
- • One 14-ounce can chopped Italian tomatoes. shopping list
- • 2 lbs. (1 kg.) octopus—cleaned, head and tentacles cut into large bite sized pieces. shopping list
- • Salt and freshly ground pepper. shopping list
- • 2 cups dry red drinking wine. shopping list
- • ½ cup pitted kalamata olives, rinsed. The kalamata olives I get are strong flavored so I use ¼ cup kalamata and ¼ cup regular ripe olives. Adjust to suit yourself. shopping list
- • ½ cup chopped fresh parsley. shopping list
- • 6 slices of sourdough, or good European, bread, toasted. I used Focaccia. shopping list
How to make it
- 1. In a medium cast-iron casserole, heat 2 Tbs. of the oil. Add the onion, carrot, garlic, bell pepper, celery, crushed red pepper and bay leaf and cook over moderately high heat, stirring, until softened, about 8 minutes. Add the tomatoes and their juices and simmer for 2-3 minutes, until slightly reduced. Remove from the heat.
- 2. In a large skillet, heat 1½ tsp. of the oil until shimmering. Add half of the octopus, season with salt and pepper and cook over high heat, stirring, until starting to brown, about 2 minutes. Scrape the octopus into the casserole. Repeat with the remaining 1½ teaspoons of oil and octopus.
- 3. Add the red wine to the skillet and bring to a boil, scraping up the browned bits on the bottom. Pour the wine into the casserole.
- 4. Simmer the stew until the octopus is tender, 45-60 minutes. Add the olives and simmer for 5 minutes longer. Discard the bay leaf.
- 5. Season the stew with salt and pepper and stir in the parsley. Set the toasts in bowls, top with the stew and serve.
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- clbacon Birmingham, AL
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