* Photos are indicative.
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)