Description
Octopus is an incomparable treat. I love it grilled, in a salad or in tomato sauce. For many, cooking octopus may seem daunting – but I assure you, it couldn’t be easier. Serve this dish with hand-cut french fries or with rice. Never add water; you want the octopus to cook in its own juices for best flavor.
Ingredients
- 2 pounds octopus, cut into 3-inch pieces
- ¾ cup olive oil
- 8 small red onions, cut into thin wedges
- 3 bay leaves
- 2 cups crushed tomatoes
- ½ teaspoon sea salt
- freshly ground black pepper to taste
Instructions
- Place the octopus pieces into a large saucepan. Cover
- and cook over medium-high heat until the octopus has released its juices
- 10 to 15 minutes. Uncover
- and continue simmering until the liquid has reduced to 3 to 4 tablespoons
- 20 to 25 minutes.
- Drizzle the octopus with olive oil
- then stir in the onions and bay leaves. Cook and stir until the onions have softened
- about 10 minutes. Add the tomatoes
- salt
- and pepper. Reduce heat to medium-low
- cover
- and simmer until the octopus is tender and the sauce has thickened
- about 25 minutes. Cook uncovered for the last 10 minutes if the sauce is too thin.
Prep Time: 20 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 30 mins
Servings: 6