Sunday, 14 June 2015



1lb spaghetti
6tablespoons extra virgin olive oil
2shallots, finely chopped
3garlic cloves, finely chopped
2tablespoons finely choppedparsley
1⁄2teaspoon dried red chili, crushed
2lbs plum tomatoes, peeled, deseeded or 2 (14 1/2 ounce) cans whole tomatoes, with liquid
3⁄4cup dry white wine
1(1 lb) octopus, pounded, gutted and cut into 1/2 inch pieces
1lb raw prawns, with shells
2tablespoons capers, rinsed (preferably salted)
salt and pepper

Sauté the shallots, garlic, and half of the parsley on low heat in 4 tbsp of the oil.
They should only get transparent.
Add the octopus and the chilie; increase the heat.
When the octopus starts to change color, add half of the wine and reduce the liquid to 1/3.
Add the tomatoes, but no salt yet.
Let simmer slowly without lid until the octopus is tender and the sauce has thickened (30-60 minutes) (add a little water if it gets too thick).
Now add salt and pepper.
Remove from heat.
While the sauce is simmering, sauté the prawns in a skillet on high heat in the rest of the oil until they are red but not done.
Add the rest of the wine, let just boil and immediately remove from heat.
Let cool, uncovered.
Peel the shrimp (save the gravy).
Put the sauce to a boil, add the capers, parsley and the prawns with their gravy.
Bring to a boil and serve immediately with spaghetti.

No comments:

Post a Comment