Octopus In Tomato Sauce Recipes

OCTAPODI KOKKINISTO (GREEK OCTOPUS IN TOMATO SAUCE)

Steps:

• Place the octopus pieces into a large saucepan. Cover, and cook over medium-high heat until the octopus has released its juices, 10 to 15 minutes. Uncover, and continue simmering until the liquid has reduced to 3 to 4 tablespoons, 20 to 25 minutes.
• Drizzle the octopus with olive oil, then stir in the onions and bay leaves. Cook and stir until the onions have softened, about 10 minutes. Add the tomatoes, salt, and pepper. Reduce heat to medium-low, cover, and simmer until the octopus is tender and the sauce has thickened, about 25 minutes. Cook uncovered for the last 10 minutes if the sauce is too thin.

OCTOPUS IN TOMATO SAUCE

Steps:

• In a pan, heat up the extra-virgin olive oil. Add the garlic, chile peppers, and anchovies and let cook together. Add the tomato puree, octopus, salt, and black pepper and stir. Let the octopus cook for approximately 1 hour, or until tender. Stir in the parsley and serve.

BABY OCTOPUS IN TOMATO SAUCE

Steps:

• rinse octopus well and remove "beak" from base of head.
• drain well.
• In a large heavy based saucepan combine the octopus, tomatoes, oil, parsley (reserve 1 tablespoon of parsley for garnish), crushed garlic, and red pepper flakes.
• Cover and cook over low heat for about 45 minutes, stirring occasionally.
• Uncover the pan and cook for 15 minutes more until the octopus is tender and the sauce is thick (pierce with knife to test).
• Sprinkle the friselle with water to soften slightly.
• Divide the friselle, or slices of toasted sour dough among 6 plates.
• top with the octopus and sauce and garnish with the reserved chopped parsley.