Simple and easy, this recipe for octopus stifado is just what you need for the fasting period.
Materials for six servings:
- Five cans of octopus
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Six tsp. of Extra Virgin Olive Oil
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500 gr. pearl onions
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One clove of garlic
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1 tsp. of tomato paste
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One bay leaf
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Three allspice grains
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Four tsp. of red vinegar
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200 gr. of whole tomatoes
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1 tsp. sugar
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One sprig of thyme
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salt, black pepper
Procedure
Step 1
Heat the extra virgin olive oil in a deep pot, add the garlic and sauté it, then add the pearl onions and mix them well to release their aromas. Pour in the tomato paste, rub it on the pot's base with a wooden spoon to dissolve it and extinguish it with the vinegar. Let it evaporate, and add all the other ingredients except the octopus.
Step 2
Let them simmer for 15 minutes, add the octopuses, mix carefully and continue cooking for another 20 minutes. Serve the stifado warm.
READ MORE: Fasolada- Greek Bean Soup Recipe.
