Stella and Jazzey - Slow Cooked Octopus
Prep time: 10 mins
Cook time: 1½ hours
2 tbs olive oil
1 onion, finely chopped
4 garlic cloves, crushed
1 long red chilli, deseeded, finely chopped
1kg baby octopus tentacles, halved
500g vine-ripened tomatoes, finely chopped
185ml (¾ cup) red wine
1 kg clams or pipis, purged
400g frozen peas
¼ cup finely chopped parsley
Parsley, to garnish
1. Heat oil in a large saucepan over medium heat. Add onion, garlic and chilli and cook, stirring, for 4-5 minutes or until softened, but not coloured. Add octopus and cook, stirring, for 5 minutes. Add tomatoes and wine. Bring to the boil. Simmer, covered, for 1½ hours or until octopus is tender.
2. Add clams and peas. Cook, covered and stirring occasionally, for 2 minutes or until clams open and peas are tender.
3. Divide seafood mixture among serving bowls and garnish with parsley to serve.
This dish has quite a soupy consistency, so would also be good served with bread.