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madbakerThis week's Resolution Recipe: Baby Octopus Stew.
2 lbs baby octopus
4 Tbsp olive oil
4 Tbsp white wine
2 cloves garlic, smashed (I used... more)
1/4 medium onion, chopped
1 pinch chili flakes
1 small bunch parsley, chopped
1/4 lb fresh stewed tomatoes
2 leaves fresh basil (I used... more)
Clean the octopodes by rinsing with running water and set aside. Heat the olive oil over medium heat and add the garlic, onion, and half the parsley. Cook until the onion is translucent and then add the octopus, mixing well. Increase the heat to high and add the wine. When the alcohol has evaporated, lower the heat and simmer for 5-7 minutes.
Add the tomatoes, basil, and chili and cover, simmering over medium-low for 35-40 minutes. The octopus should be fork-tender. Let it sit for a few minutes, then sprinkle with the remainder of the parsley and serve in hot bowls.
What worked: This came from a local Sardinian restaurant. We quite like both the place and this dish. While not as good as their original, it was quite tasty. I used octopodes from the local farmers' market Japanese fishmongers, who have excellent fresh fish.
What didn't: I made a half batch. It wasn't quite enough for the two of us as a main course - the original serves four as an appetizer.
Will I make it again? Sure. Although more likely with other seafood, since good fresh octopus is not as easy to find.
2 lbs baby octopus
4 Tbsp olive oil
4 Tbsp white wine
2 cloves garlic, smashed (I used... more)
1/4 medium onion, chopped
1 pinch chili flakes
1 small bunch parsley, chopped
1/4 lb fresh stewed tomatoes
2 leaves fresh basil (I used... more)
Clean the octopodes by rinsing with running water and set aside. Heat the olive oil over medium heat and add the garlic, onion, and half the parsley. Cook until the onion is translucent and then add the octopus, mixing well. Increase the heat to high and add the wine. When the alcohol has evaporated, lower the heat and simmer for 5-7 minutes.
Add the tomatoes, basil, and chili and cover, simmering over medium-low for 35-40 minutes. The octopus should be fork-tender. Let it sit for a few minutes, then sprinkle with the remainder of the parsley and serve in hot bowls.
What worked: This came from a local Sardinian restaurant. We quite like both the place and this dish. While not as good as their original, it was quite tasty. I used octopodes from the local farmers' market Japanese fishmongers, who have excellent fresh fish.
What didn't: I made a half batch. It wasn't quite enough for the two of us as a main course - the original serves four as an appetizer.
Will I make it again? Sure. Although more likely with other seafood, since good fresh octopus is not as easy to find.
