Ingredients with Measurements:
- 2 lbs octopus, cleaned and cut into small pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1/2 cup dry white wine
- 1/4 cup olive oil
- 1 tbsp tomato paste
- 1 tsp red pepper flakes
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
3. Add the octopus pieces and stir to coat with the onion and garlic mixture.
4. Pour in the white wine and let it cook for 5 minutes, stirring occasionally.
5. Add the diced tomatoes, tomato paste, and red pepper flakes. Stir to combine.
6. Season with salt and pepper to taste.
7. Cover the pot and let the stew simmer for 45 minutes to 1 hour, or until the octopus is tender.
8. Stir in the chopped parsley and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 10g
Protein: 25g
Substitutions for ingredients:
- Squid can be used instead of octopus.
- Chicken or vegetable broth can be used instead of white wine.
Variations:
- Add chopped carrots and celery for a heartier stew.
- Use canned or fresh whole tomatoes instead of diced tomatoes.
- Add a pinch of saffron for a more complex flavor.
Tips and tricks:
- Be sure to clean the octopus thoroughly before cooking.
- If the stew is too thick, add a little water or broth to thin it out.
- Serve with crusty bread to soak up the flavorful broth.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot on the stove over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
Chopped fresh parsley or a drizzle of olive oil.
Pairings:
Serve with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
Crusty bread, roasted potatoes, or steamed rice.
Troubleshooting advice:
- If the octopus is tough, it may need to cook longer.
- If the stew is too thin, let it simmer uncovered for a few minutes to thicken.
Food safety advice:
Be sure to clean the octopus thoroughly before cooking to avoid any foodborne illnesses.
Food history:
Buridda di Polpo is a traditional Italian seafood stew that originated in Liguria.
Flavor profiles:
Savory, slightly spicy, and briny.
Serving suggestions:
Serve hot with crusty bread and a simple green salad.
Related Categories
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Region: Italian
Taste: Savory, Tangy, Herbaceous, Briny, Umami