Octopus stew with lentils
With Legumes, Seafood,
Octopus stew with lentils
Serves6
Cooks In10' preparation | 1 hour and 30' cooking
DifficultyEasy Peasy
Ingredients
- 1 Large octopus (~3pounds)
- 10 medium red dried onions
- 2 cloves garlic
- 1 tomato (ripe red)
- 1/2 cup extra-virgin olive oil
- 1/2 cup balsamic vinegar
- 1/2 cup dry white wine
- 1/2 cup cognac
- 1 bay leaf
- 4-5 allspice (whole)
- 1 tbsp full of thyme honey
- freshly ground pepper & salt
- CRISPY FRIES
- 5 Large Potatoes (ideal for frying)
- Extra Virgin Olive Oil for frying
Method
- Clean the octopus by removing the beak then inverting the hood and emptying it by hand. Wash and drain the octopus thoroughly.
- Cut into 1-inch pieces.
- Clean the onions and cut them into quarters.
- In a wide and shallow pot, heat olive oil to moderate heat and add the onions and garlic.
- Leave the onions for 15 minutes, stirring regularly, until they turn a light golden color, soften and become translucent.
- Add the octopus to the pot. Turn up the heat and sauté for 5 minutes, stirring frequently.
- Once the octopus changes color, add the balsamic, wine and cognac.
- Cut a tomato into quarters and add it to the pan, also add a bay leaf, and season with salt & pepper.
- Once it comes to a boil, lower the stove till it slowly boils.
- Cover with a lid and simmer the octopus for about 1½ hours (Till tender – depends on the octopus). Toward the end add the honey.
- Mix and serve hot octopus, with crushed crisp potatoes or fried potatoes.