Seafood Ragu
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
3 h. 15 min.
Preparation
Ingredients
for
4
- Ingredients
- 1 large Octopus (cleaned)
- 1 cup white wine
- 1 bay leaf
- 1 sprig thyme
- 6 peppercorns
- 3 Tbsps olive oil
- 1 onion (finely chopped)
- 2 cloves garlic cloves (finely chopped)
- 1 tsp paprika
- 2 red chili peppers (deseeded and finely chopped)
- 1 Tbsp tomato puree
- 2 german Sausage (thickly sliced)
- 14 ozs Chestnuts (cooked and peeled)
- chopped parsley (to garnish)
Preparation steps
1.
Blanch the octopus in a large pan of salted water for 2 minutes then drain and cut off and discard the head.
2.
Heat the oven to 170ºC (150º fan) 350ºF, gas 4.
3.
Place the octopus tentacles in a large ovenproof pot with the wine, bay leaf, thyme and peppercorns. Cover the pot with a tightly fitting lid and cook for 2 hours, basting from time to time and adding a little water if it looks dry.
4.
Heat the oil in a large saucepan and gently cook the onion until soft but not brown. Add the garlic and paprika, cook for 1 minute then add the chilli pepper and tomato puree.
5.
Add the sausage and brown well. Strain the octopus, reserving the liquid, and discard the herbs and peppercorns.
6.
Chop the tentacles into large pieces and add top the pan with the sausage mixture. Add the reserved liquid, season with salt and pepper and add the chestnuts and about 1 cup of water.
7.
Cover the pan and cooking gently for about 40 minutes or until the octopus is very tender. Serve garnished with the chopped parsley.
