Octopus In Tomato Sauce Food

OCTOPUS IN TOMATO SAUCE

Steps:

• Place the octopus into a large pot and fill with enough lightly salted water to cover. Bring to a boil, and then simmer over medium heat until octopus is opaque, about 15 minutes. Drain and allow to cool slightly; cut into bite-size pieces.
• Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, mint leaves, curry powder and mixed spice; cook and stir until onion is soft. Season to taste with salt and pepper. Mix in the octopus pieces, wine, lemon zest and orange zest. Simmer for 3 to 4 minutes to blend the flavors, then stir in the tomatoes, tomato paste, peas, potatoes, olives and bay leaves. Cover and simmer over low heat until potatoes and octopus are tender, about 45 minutes.

OCTOPUS WITH SPICY TOMATO LINGUINE

Steps:

• On a flat work surface or cutting board, pound the whole octopus using a skillet, a meat tenderizer, or other heavy object. Pounding will help tenderize the octopus flesh. Then, using kitchen shears or a sharp knife, cut and remove the tentacles of the octopus, making sure to cut up and around the webbing. Discard the octopus head. Bring a large pot of salted water to a boil. Add the octopus tentacles, reduce the heat, and simmer for 1 hour. Check the octopus with a fork to check for doneness. Once the octopus is tender, drain and cut the tentacles into 1 1/2 to 2-inch pieces and set aside.
• In a large deep skillet, heat 1/4 cup olive oil over medium heat. Add garlic and red pepper flakes. Cook for about 4 minutes, or until the mixture is fragrant. Add the crushed tomatoes and salt, and then allow the sauce to simmer for 10 to 15 minutes. Stir in the olives, and check if more salt is needed. When the octopus is ready, add to the sauce.
• Meanwhile, cook the pasta in a large pot of boiling salted water until it is al dente. Drain and place in a large bowl. Add the octopus and sauce to bowl and toss together. Top the pasta with fresh parsley and serve.

POULPE PROVENCAL (OCTOPUS BRAISED IN TOMATO AND WINE)

Steps:

• To clean each octopus, use a small sharp knife and cut each head from the tentacles. Remove the eyes by cutting a round of flesh from the base of each head. To clean the heads, CAREFULLY slit them open and remove the gut. Rinse thoroughly. Cut the heads in half. Push out the beaks from the center of the tentacles from the cut side. Cut the tentacles into sets of four or two, depending on the size of the octopus. Set aside.
• Score a cross in the base of each tomato. Place the tomatoes in a bowl of boiling water for 10 seconds, then plunge into cold water and peel the skin away from the cross.
• Cut each tomato in half and scoop out the seeds with a teaspoon. Chop the flesh and set aside.
• Blanch all the octopus in boiling water for 2 minutes, then dain and allow to cool slightly. Pat dry with paper towels.
• Heat the olive oil in a heavy-based frying pan and cook the onion for 7-8 minutes until lightly golden.
• Add the octopus and garlic to the pan and cook for another 2-3 minutes.
• Add the tomatos, wine, saffron and thyme.
• Add just enough water to cover the octopus.
• Simmer, uncovered, for 1 hour. Uncover and cook for another 15 minutes or until the octopus is tender and the sauce has thickened a little. The cooking time will vary quite a bit depending upon the size of the octopus.
• Season to taste. Serve hot or at room temperature, sprinkled with chopped parsley. (We like it at room temp).

OCTAPODI KOKKINISTO (GREEK OCTOPUS IN TOMATO SAUCE)

Steps:

• 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.

OCTOPUS WITH GARLIC SAUCE

Steps:

• If using fresh octopus, rinse it well and place in a heavy, nonreactive pot. Cook over medium heat, covered, for 10 minutes. Reduce the heat to low and simmer for 20 minutes, or until the octopus is fork-tender, adding a few tablespoons of water as needed. If using frozen octopus, place it in the pot still frozen and cook over medium-low heat, turning frequently, until thawed. Remove from heat.
• Drain the octopus, reserving the cooking liquid, and cut it into bite-size pieces. Place in a serving bowl. Stir in a few tablespoons of the cooking liquid to thin the dip to sauce consistency. Pour over the octopus and cool to room temperature. Garnish with reserved capers and serve.