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Recipe from: Gennaro Contaldo
Gennaro Contaldo shows just how tender, toothsome and tasty octopus can be in this sensational slow cooked but simple recipe.
4 tablespoon extra virgin olive oil
3 even sized garlic cloves, finely chopped
1 teaspoon capers
4 even sized green olives quartered
4 even sized anchovy fillets
2 even sized octopuses weighing about 1 pound each, cleaned — ask your fishmonger to do this
1 pinch salt and fresh ground black pepper
10 even sized cherry tomatoes, squashed
1 handful flat leafed parsley, coarse stalks removed
1 pinch salt
Heat the olive oil in a small saucepan — use one in which the octopus will fit tightly. Add the garlic, capers, olives and anchovies. Once the garlic begins to sweat, add the octopuses and a pinch of salt. Stir well, lower the heat, and then add the tomatoes and parsley. Cover with a tight fitting lid and cook on a low heat for 1 hour 10 minutes until the octopuses are very tender. During cooking they will shrink and exude quite a bit of liquid. Adjust the seasoning if necessary, and then serve.