1 lb baby octopus
olive oil
1/4 onion (diced)
2 garlic cloves (diced)
1 bay leaf
1 cup wine
1 shot rum
1 14 oz can diced tomatoes
1/2 eggplant (diced)
1 tbsp tomato paste
1/4 tsp cinnamon
2-3 tsp sugar
handful chopped fresh parsely
Soak octopus in lemon water ~30 mins prior to cooking (can skip this step), heat oil and saute onion ~5 mins, add garlic and saute until fragrant. Lower heat to med-low, add eggplant and octopus, mix to coat with oil/onion. Add bay leaf, wine, rum, tomatoes, tomato paste, cinnamon and 1 tsp sugar, mix well and bring to boil. Reduce heat and simmer until octopus are tender ~30-40 mins. Taste broth and add sugar if needed.
Serve with crusty bread to mop up all the delicious broth!
Adapted from One Pot cookbook and various internet recipes
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2 comments:
I'm glad it turned out well!
Alicia was nice enough to have me over for octopus stew. Although I am not a huge fan of octopus, this stew was good. We sopped it up with crusty bread. The jury is still out on whether cinnamon is a prominent or subtle flavor (we disagreed).
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