Ingredients with Measurements:
- 1 large octopus (about 2 pounds)
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup white wine
- 1 can (14.5 ounces) diced tomatoes
- 1/2 cup water
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- Grill
- Large pot or Dutch oven
Step-by-step instructions:
1. Clean the octopus by removing the head and beak, and rinsing it under cold water.
2. Bring a large pot of salted water to a boil. Add the octopus and reduce the heat to a simmer. Cook for 45 minutes to 1 hour, or until the octopus is tender.
3. Remove the octopus from the pot and let it cool.
4. Preheat the grill to medium-high heat.
5. Cut the octopus into bite-sized pieces.
6. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the garlic and red pepper flakes and cook for 1 minute.
7. Add the white wine and cook for 2-3 minutes, or until the wine has reduced by half.
8. Add the diced tomatoes and water and bring to a simmer.
9. Add the octopus to the pot and cook for 5-7 minutes, or until heated through.
10. Stir in the chopped parsley and season with salt and pepper to taste.
11. Remove from heat and serve.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 15 minutes
Temperature:
Grill: Medium-high heat
Stove: Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 9g
Protein: 24g
Sodium: 400mg
Substitutions for ingredients:
- Octopus can be substituted with squid or shrimp.
- White wine can be substituted with chicken or vegetable broth.
- Diced tomatoes can be substituted with crushed tomatoes or tomato sauce.
Variations:
- Add sliced onions and bell peppers to the pot for added flavor and texture.
- Use different herbs such as basil or oregano instead of parsley.
- Add a splash of balsamic vinegar for a tangy twist.
Tips and tricks:
- To tenderize the octopus, you can add a wine cork or a bay leaf to the pot while it cooks.
- Do not overcook the octopus as it can become tough and rubbery.
- Make sure to clean the octopus thoroughly before cooking to remove any sand or debris.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve the grilled octopus and sauce in a shallow bowl or on a platter.
Garnishes:
Garnish with additional chopped parsley or a drizzle of olive oil.
Pairings:
Serve with crusty bread and a side salad.
Suggested side dishes:
- Roasted vegetables
- Grilled asparagus
- Rice pilaf
Troubleshooting advice:
- If the octopus is tough, it may not have been cooked long enough.
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to clean the octopus thoroughly before cooking.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
Acqua Pazza is a traditional Italian dish that translates to "crazy water". It is typically made with fish cooked in a tomato-based broth.
Flavor profiles:
This dish is savory and slightly spicy with a tangy tomato flavor.
Serving suggestions:
Serve with a glass of white wine or sparkling water.
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