FROM SPERO KARTANOS
Check out this deliciously simple recipe from local fisherman Spero Kartanos, who knows his seafood! It’s a dish that highlights the fresh octopus, with a focus on flavour and minimal ingredients, cooked low and slow.
- 1/2 cup of olive oil
- 1 small onion, brown or white, chopped
- 6 garlic cloves, crushed
- 1kg of small, cleaned octopus (or squid)
- 400g tomato pulp/tinned tomatoes
- 300ml red wine
- 2 tbsp tomato paste
- 4 bay leaves – fresh or dried
- A handful of freshly chopped parsley
- 1 tsp chilli flakes (optional)
- Salt and pepper to season
- Additional chopped parsley to garnish
- Cooked pasta (you choose the type) to serve
- Heat the olive oil in a large heavy-based pot, like a Dutch oven or a heavy casserole dish.
- Add the garlic and onion and stir gently over a medium heat for a few minutes, then add the octopus to the pot, along with the tomatoes, red wine, parsley, tomato paste, bay leaves and chilli (if using).
- Cook on a very low heat, covered, for 1.5 to 2 hours, stirring occasionally, until the octopus/squid is tender. Smaller squid will take less time to cook.
- Once the octopus is tender, season with salt and pepper, then serve over pasta and garnish with chopped parsley.