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Octopus Stew

 

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How to Cook a Classic and Hearty Octopus Stew in Tomatoes?

This is a very flavourful tomato-based Octopus Stew originally hailing from Malta.This simple dish requires only one pot and can easily be made with these simple instructions. The Octopus is showcases the original ingredients of simmered potatoes, tomatoes and red wine. Simply divine!

Why not shop Baby Octopus today to make your own stew at home- browse on our website at Manettas Seafood Market – simply enter your suburb and you will see hundreds of products available in your area

Recipe by Marie Micallef

INGREDIENTS

 

  • 2kg Baby Octopus
  • 2 large Onions – diced
  • 2 cans diced canned Tomatoes
  • 3/4 cup Red Wine
  • 3 Bay Leaves
  • Salt and Pepper
  • 2 large diced Potatoes
  • 2 cups of Peas
  • Green Olives
  • Crusty bread- optional

METHOD

 

Step 1

Clean and cut octopus in small pieces. Fry off octopus in a little oil until it turns pink, only a few minutes, this will also create a stock. Turn off and set aside.

Step 2

In a pot fry off onions until slightly brown. Add tomatoes, wine, bay leaves, salt and pepper and simmer

Step 3

Add potatoes to the sauce mix as well as octopus and stock.

Step 4

Cover and simmer for approximately 90 mins, stirring occasionally

Step 5

Add peas and a few green olives and simmer for another 20 mins.

Serve with crusty bread.

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