Try this prize winning recipe of Smoky Octopus with Red Wine & Olives - perfect for cooking on yachts & boats.
Preparation time - 20 minutes
Cooking time - 1hr 10mins
1kg cleaned baby octopus
2 bay leaves
2 tablespoons olive oil
2 cloves garlic,crushed
1 large brown onion(200g),sliced thinly
1 and a half teaspoons bittersweet smoked paprika
5 medium tomatoes(750g), peeled, chopped coarsely
2 tablespoons tomato puree
3/4 cup (180ml) dry red wine
1/3 cup (50g) drained sundried tomatoes,chopped coarsely
1/4 cup (60ml) water
1 1/4 cups (200g) seeded kalamata olives
2 Tablespoons coarsely chopped fresh flat leaf parsley
1. Cut heads from Octopus, cut tentacles into two pieces.
2. Place octopus and bay leaves in large saucepan of water bring to the boil. Reduce heat, simmer, covered, about 30 minutes or until octupus is tender, drain, discard bay leaves.
3. Heat oil in same cleaned pan,cook garlic and onion, stirring, until onions softens. Add paprika, fresh tomato, tomato paste, wine, sundried tomatoes, the water and octupus, bring to the boil. Reduce heat,simmer covered,30 minutes, Stir in olives.
4. Sprinkle stew with parsley,serve with warmed sourdough bread, if you like.
Recipe by C Diano - QLD
This is one of the Winning Recipes of the 2009 Yacht and Boat Winter Cook Off.