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
I'm glad it turned out well!
ReplyDeleteAlicia 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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