How to make Spanish octopus, a recipe cooked in a pan, which includes among the ingredients the presence of tomato, onions, garlic and bay leaf to create a delicious rather dense sauce to which to add the olives stuffed with pepper.
Ingredients for 4 people
- 600 g of small octopuses
- 300 g of peeled tomatoes without seeds and chopped
- 5 tablespoons of extra virgin olive oil
- 1 glass of dry white wine
- 2 finely sliced onions
- 2 cloves of garlic
- 1 bay leaf
- a pinch of thyme
- 10 pitted olives and stuffed with peppers, cut into rings
- salt and pepper
Recommended readings- Thermidore lobster, original recipe with sauce
- Stuffed cuttlefish easy to make in a pan with white wine
- Stuffed anchovies breaded and fried
- Nicoise sole: recipe with lemon
- Grilled San Pietro fish fillets in the oven
How to prepare Spanish octopus
Empty and peel the octopuses, remove the eyes, beak, vesicle and wash them very well under running water.
In a pan put the oil with the onions and brown them, after adding the crushed garlic cloves, to be eliminated as soon as they become colored, the tomatoes, the bay leaf, the thyme, salt and pepper.
Cook for five minutes, then add the whole octopuses and the wine, mix well and leave to cook slowly in a covered pan for about two hours, or even less if the octopuses are pricked with a fork.
Half an hour before serving, hot, add the olives cut into rings.
