Mediterranean Octopus Stew
Source of Recipe
SheHuffer
Recipe Introduction
"This one is not for the faint of heart it takes a truly adventurous spirit to enjoy fresh octopus...so unless you have a wild side...or want to use another seafood...you might want to pass this by...I love it (but the smell of precooking the octopus really is nasty). It really is just as good with other "firm" seafood."
List of Ingredients
½ C. Green Onion (thinly sliced – whites and greens)
2 Med. Tomatoes – Peeled and Diced
1 T. Finely Chopped Parsley
1 Clove Garlic (Minced or Pressed)
¼ tsp. Thyme
1/8 tsp. Dry Rosemary
2 C. Pre-cooked Octopus (Diced) – other seafood can be used in place of Octopus
¾ C. Dry White WineRecipe
1. Preheat oven to 325 F. In a wide frying pan heat oil over medium-high heat. Add onion, tomatoes, parsley, garlic, thyme and rosemary. Sauté stirring occasionally until vegetables are soft.
2. Add octopus (or other seafood) and wine. Stir to blend.
3. Pour mixture into a shallow 1 ½ Qt. Baking dish; bake uncovered for 2 hours, stirring occasionally.
4. Salt to taste and serve.
If you use Octopus it must be pre-cooked
To Pre-cook Octopus
1. Select a 1 to 5 pound fresh or frozen octopus. Wearing rubber gloves, slit open head cavity and discard interior. Cut away and discard beak (between legs); wash octopus.
2. Separate legs and head and drop both into a large kettle, filled with enough salted boiling water to cover all meat.
3. Cover and simmer gently until skin can be peeled or stripped from flesh (usually 30 minutes or so). Let octopus cook in cooking water.
I’d recommend precooking your octopus outside as it tends to stink up your house.
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