Greek Grandmas Octopus with Pasta Cooking Recipe
Cook time: 1 hour 20 min
Ready in: 1 hour 20 min
Yields: Serves about six people
- 1 frozen (5-6 lbs) Octopus
- 1 cup Wine
- 3 Onions
- 3 Cloves
- 2 Bay Leaves
- A pinch Bahari (allspice)
- A pinch Rosemary
- A pinch Coriander
- A pinch Black Pepper
- 2 Garlic Cloves
- 1/2 cup Olive Oil
- 2 TBSP Apple Cider Vinegar
- 2 cups Tomatotoes, chopped
- 2 TBSP Tomato Paste
- 16 oz Makaronaki Kofto (misko)
- Before cooking the octopus, wash the octopus then cut the sac and set it aside. Then proceed to cut the beak and the head and throw it away. When cutting the tentacles, cut them into four pieces and the sac in six pieces. After cutting up the octopus, wash it before placing it in a pot. Add 1/2 cup of wine. Boil at medium heat.
- Cut the onions in quarters but make sure they are whole. Place a clove inside each piece of onion before putting it in the saucepan. In the saucepan, add rosemary, pepper, garlic cloves, bahari, bay leaves, coriander, and 1/4 cup of both apple cider vinegar and the oil. Cover.
- Simmer for 40-60 minutes after it boils and turn down the heat a little. After it is cooked, remove from the saucepan and set aside with the onions.
- In a separate pot, add tomatoes with a little oil, add the onions, and sauté. Add tomato paste, and the octopus juices (including bay leaves) from the other pot. Cook the sauce for 10 minutes.
- In a separate pot, boil the makaronaki for 5 minutes. While the makaronaki is cooking, sauté the octopus in a pan with oil.Then add octopus and pasta to pot with the sauce and let it cook for 5 more minutes.
- Add a garnish like parsley and feta cheese on top of the pasta.