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Step by Step Instructions
  • Step 1: Prepare the octopus. Place the octopus in a saucepan with the vinegar and boil on medium heat for 40-45 minutes, until soft, but not completely cooked. Remove the octopus from the saucepan, wait until it cools off and cut it into small pieces.
  • Step 2: Heat the olive oil and add the onion, the leek, the carrot, the garlic and sauté for 5-6 minutes, until they soften. Add the chopped up octopus and sauté for another 3-4 minutes. Pour in the wine and wait for 1-2 minutes until it evaporates. Add the tomato sauce, the salt, the pepper, the bay leaves, the sugar, the cinnamon stick, the allspice, the cayenne pepper and 1 glass of water and cook for approximately another 20 minutes, until the octopus is really tender.
  • Step 3: Once the octopus is ready, add the barley-shaped pasta, some salt, if necessary, and 2-3 glasses of water, depending on the liquid the food has. Mix and cook for approximately 8 minutes until the barley-shaped pasta is cooked. It should be al dente, because it will soften further when you leave it in the saucepan.
  • Step 4: Wait for 5 minutes for the food to cool off and serve.
Ingredient List
  • 1 leek (white part only, finely chopped)
  • 2 cloves of garlic
  • 1 large carrot (grated)
  • 100g olive oil with orange
  • 100g red wine
  • 500g barley-shaped pasta
  • 280g tomato and thyme sauce
  • salt
  • ground black pepper
  • 1 tbsp sugar
  • 2 bay leaves
  • 10 allspice grains
  • 1 cinnamon stick
  • 1/2 tbsp cayenne pepper
  • 100g vinegar
  • 1kg octopus
  • 1 large onion (finely chopped)

Octopus with aromatic herbs and barley-shaped pasta

  • Preparation
  • Cooking
  • 4
Octopus from the Aegean Sea is cooked with Greek aromatic mountain herbs and becomes an excellent meal!Octopus from the Aegean Sea is cooked with Greek aromatic mountain herbs and becomes an excellent meal!
Product Qty
Organic vinegar with bergamot, from Corinthia "Ladolea" 6.8fl.oz
Sea salt grinder from Attica "Kollectiva" 9.03oz
  Products of Greece
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