Italian Style Octopus Stewed Recipes
POLIPO IN UMIDO: STEWED OCTOPUS
Provided by Food Network
Time 1h2m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a pan, heat up the extra-virgin olive oil. Add the garlic, chili peppers, anchovies, and capers, and let cook together for 30 seconds.
- Add the octopus and stir. Stir in the cherry tomatoes and parsley. Let the stew cook on low to medium heat for approximately 1 hour, or until tender. Add salt, to taste.
ITALIAN STYLE OCTOPUS STEWED RECIPE
Octopus is the one of people's favorite seafood recipe, So come and learn how you can make this delicious recipe in Italian style at home.
Provided by FoodPinup
Categories < 4 Hours
Time 1h15m
Yield 3 serving(s)
Number Of Ingredients 2
Steps:
- Step1: saute finely diced onions and garlic paste in olive oil.
- Step2: when onions are translucent add tomato paste, saute another minute.
- Step3: deglaze with red wine, add octopus with its canned oil, finely chopped tomatoes, kosher salt and cayenne pepper, simmer for three more minutes, check/adjust seasoning.
- Step4: meanwhile, cook bucatini al dente, strain, add some olive oil.
- Step5: plate bucatini, top with octopus ragout, sprinkle with Italian parsley and basil leaves.
Nutrition Facts : Calories 64.3, Sodium 3.9, Carbohydrate 2, Sugar 0.8, Protein 0.1
ITALIAN CHICKPEA STEW
A wonderful dish for entertaining, as it can be made in advance and tastes just as good hot or cold
Provided by Good Food team
Categories Dinner, Side dish
Time 50m
Number Of Ingredients 13
Steps:
- Cook the potatoes in salted boiling water for 15-20 minutes until tender. Meanwhile, tip the spinach into a colander or sieve, pour boiling water over it from the kettle so the spinach wilts, then hold it under the cold tap until it's cooled down. Shake it well and leave to drain. Drain the potatoes and cut into 1cm dice.
- Heat the light olive oil in a large pan and cook the onion and garlic over a low heat for 3-4 minutes until soft and translucent. Add the chillies and wine, tip in half the tomatoes and cook over a moderate heat until nearly all the wine has evaporated. Stir in the chickpeas, diced potatoes and spinach and cook for 5 minutes.
- Add the lemon juice, parsley, mint, extra virgin olive oil and remaining tomatoes. Season with salt and pepper to taste. If the stew seems a little dry, add a splash of water or vegetable stock.
Nutrition Facts : Calories 263 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 25 grams carbohydrates, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
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