Octopus Stew
Try this Octopus Stew recipe, or contribute your own.
Try this Octopus Stew recipe, or contribute your own.
- salt and pepper
- 1 tablespoon tomato paste
- 2 tablespoons capers
- olive oil for frying
- 3 onions finely diced
- 3 garlic cloves crushed and chopped
- 1 kg octopus (i bought two small octopus) tenderised wi
- 4 tomatoes (500 grams) chopped
- 20 black olives
- 150 ml red wine
- lemon zest of 1 lemon and a squeeze of lemon juice
- 1 tablespoon each of thyme mint, basil and parsley
- 6 potatoes peeled and quartered (optional)
- 100 grams peas (optional)
- chopped herbs and lemon zest to garnish
- Carbohydrate 17.2304481559325 g
- Cholesterol 0 mg
- Fat 36.6232824999984 g
- Fiber 4.03777503421534 g
- Protein 2.06128777584935 g
- Saturated Fat 5.02981100000334 g
- Serving Size 1 1 recipe (1447g)
- Sodium 1379.36566033734 mg
- Sugar 13.1926731217172 g
- Trans Fat 1.20937624999938 g
- Calories 611 calories
Step-by-step
- In a heavy based dish fry the onions on low heat for ten minutes.
- Add the tomato paste and fry for 1 minute.
- Add the garlic and fry for 1 minute.
- Fry the octopus for ten minutes and stir continuously.
- Add the tomatoes and cook for ten minutes.
- Add the olives, capers, wine, lemon zest and a squeeze of lemon juice, and the herbs.
- Simmer for 45 minutes with the lid on.
- If adding potatoes add half an hour after stew is simmering.
- Once the stew has been simmering for 45 minutes add in the peas.
- Simmer for a further 15 minutes without the lid on.
- Serve with roast potatoes, or crusty bread, or pasta.
- Garnish with some chopped herbs and lemon zest.
My Mediterranean Escape: A Simple Octopus Stew
The aroma of simmering tomatoes, herbs, and the sea – that’s what transported me back to my last trip to the Mediterranean. It wasn't a fancy restaurant, not a five-star hotel, but a tiny, sun-drenched taverna overlooking the turquoise water. The simplicity of the food was its greatest charm, and this octopus stew, a dish I learned to make from the kind old woman who ran the place, is a testament to that.
This isn’t just a recipe; it’s a memory. It's the feeling of the warm sun on my skin, the sound of the waves lapping gently against the shore, and the taste of incredibly fresh ingredients. I’ve always been drawn to the Mediterranean way of life – the slow pace, the emphasis on fresh, local produce, and the joyful celebration of simple meals shared with loved ones. This stew is a perfect example of that. It's surprisingly easy to make, requiring minimal fuss and maximum flavour.
The octopus, tender and succulent, is the star of the show. I remember watching the old woman expertly prepare it, her movements precise and rhythmic. She told me the secret was to gently tenderize it – don't rush the process, let it absorb the flavours of the other ingredients. The combination of tomatoes, olives, capers, and herbs creates a rich, complex sauce that perfectly complements the octopus. The herbs themselves are a symphony of tastes, each one adding a subtle layer to the overall experience. I love how the bright, zesty lemon cuts through the richness of the sauce.
This recipe has become a staple in my kitchen, a comforting meal that I can whip up on a busy weeknight or a special occasion. It's incredibly versatile too. You can add potatoes for a heartier stew, or serve it with crusty bread for soaking up the delicious sauce. I personally love to add a side of perfectly roasted potatoes, the crispiness enhancing the creamy texture of the stew. The simple elegance of this dish speaks volumes. It isn't about a show of skill or complicated techniques, but about simple, high-quality ingredients and the attention to detail that transforms a simple meal into an unforgettable experience.
Beyond the taste, this stew represents something more to me. It represents a connection to a place, a culture, and a simpler way of life. It’s a little piece of the Mediterranean sun, brought right into my kitchen. Every time I make it, I’m transported back to that charming taverna, smelling the sea breeze, feeling the warm sun on my skin, and sharing a delicious meal with new found friends. It is a celebration of simple pleasures, and the joy of sharing a meal made with love.
So, whether you’re a seasoned cook or a kitchen novice, I encourage you to give this octopus stew a try. It’s a recipe that’s as much about the experience as it is about the food itself. It’s a taste of the Mediterranean, a memory in every bite, and a reminder that sometimes the simplest things in life are the most rewarding.
Serve with: Crusty bread, roast potatoes, or pasta.
