Stewed Octopus with Macaroni (Greek)

    • temp-post-image

  • 2 lbs octopus, thawed if frozen

  • 1 cup red wine

  • 1 garlic clove, minced

  • 1 medium onion, chopped fine

  • 1 bay leaf

  • 1/2 cinnamon stick (or 1/2 tsp ground)

  • 3 cups diced fresh tomatoes or 3 cups canned tomatoes, diced

  • 1/4 cup olive oil

  • 1/2 lb elbow macaroni, cooked until still quite al dente (3-4 minutes before you’d normally drain it) or 1/2 lb similar type like ziti pasta or 1/2 lb penne

  • 1 1/2 tablespoons butter

Directions:
1 Rinse the octopus under cold, running water and place in pot dripping wet (you don’t want to dry it off – this is the moisture it will cook in).
2 Add the red wine, garlic, onion, bay leaf and cinnamon and cover the pot.
3 Bring to the boil over low heat.
4 It is tender when pierced easily with a fork (this can vary from octopus to octopus, so time is not a good indicator of doneness in this case).
5 Remove the octopus and let cool until cool enough to handle and cut into bite-size pieces.
6 Meanwhile, in pot you have cooked the octopus in, add tomatoes and olive oil. Boil for 8-10 minutes to bind the sauce.
7 Stir in the cut octopus and nearly-cooked macaroni and simmer for the remaining 3-4 minutes required to cook your macaroni (if mixture appears too dry, add some of the pasta cooking water – you want this quite ‘moist’ but not soupy).
8 Stir in butter. Remove bay leaf and cinnamon stick.
9 Bon Appetite