- 750g cleaned baby octopus
- 1 tablespoon olive oil
- 1 medium brown onion, finely chopped
- 2 (about 300g) ripe tomatoes, finely chopped
- 2 tablespoons tomato paste
- 1/4 cup shredded fresh basil
- 125mls (1/2 cup) red wine
- 1 1/2 tablespoons white or red wine vinegar
- 2 garlic cloves, crushed
- 2 teaspoons sugar
- 1 teaspoon dried oregano leaves
- Ground black pepper, to taste
- Step 1To make the marinade, combine the wine, vinegar, garlic, sugar, oregano and pepper in a large glass or ceramic dish and mix well.
- Step 2Add the octopus and mix well. Cover and place in fridge for 3 hours to marinate.
- Step 3Heat the olive oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, for 5 minutes or until soft. Increase heat to high and add the tomatoes. Cook, stirring occasionally, for 2 minutes.
- Step 4Stir in tomato paste, octopus and marinade and bring to the boil. Reduce heat to medium- low and cook, partially covered, stirring occasionally, for 45-50 minutes or until octopus is tender and sauce has reduced by 1/2.
- Step 5Stir in 2 tablespoons of the basil and check seasoning. Serve sprinkled with the remaining basil.
Serve this dish with cooked long-grain rice and a green salad, if you like.
If you can’t buy cleaned octopus, buy the same quantity of uncleaned whole baby octopus. To prepare, cut tentacles from the body. Use your fingers to locate and remove the hard “beak” where the tentacles meet. Make a slit down one side of the head, turn inside-out and remove internal organs and ink sac. Wipe with paper towel to clean.
- Author: Rosemary Stanton
- Publication: Australian Good Taste