Polpo Con Salsa - Octopus with Tomato Sauce
Yield
6 servingsPrep
25 minCook
70 minReady
95 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 800 | grams |
octopus
|
* |
| 2 | cloves |
garlic
peeled and minced |
|
| 4 | tablespoons |
olive oil
|
|
| 125 | ml |
sherry
dry |
*
|
| 1 | large can |
italian plum (roma) tomatoes
|
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8E+2 | grams |
octopus
|
* |
| 2 | cloves |
garlic
peeled and minced |
|
| 6E+1 | ml |
olive oil
|
|
| 125 | ml |
sherry
dry |
*
|
| 1 | large can |
italian plum (roma) tomatoes
|
|
| 1 | x |
salt and black pepper
|
*
|
Directions
This ultra-simple Italian recipe can be served over rice or pasta.
Any size of octopus will do.
Clean 600 to 800 gram octopus and cut it into chunks.
Keep the ink sac if you want to add the ink to the sauce for a richer flavour.
Brown 2 cloves of finely chopped garlic in 4 tablespoons of olive oil, then add the octopus.
Cover and cook over a low heat for 10 minutes.
Add 125 mL dry sherry and the contents of a large can of Italian peeled tomatoes.
Break up the tomatoes, add the contents of the ink sac if using and salt and pepper to taste.
Cover and cook gently for about an hour, or until tender, stirring from time to time.
