Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood Italian
Sauces Salsa
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
800 Gm octopus
2 Cloves garlic
4 tb Olive oil
125 ml Dry sherry
1 lg Can Italian peeled tomatoes
salt and pepper to taste
This ultra-simple Italian recipe can be served over
rice or pasta. Any size of octopus will do.
Clean 600-800 g 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.
From Meryl Constance' column in the Sydney Morning
Herald, "Raw Materials". 3/2/93. Courtesy, Mark Herron.
