Octopus Stew With Currants, Walnuts And Black Olive

Name: Octopus Stew With Currants, Walnuts And Black Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 garlic cloves; 3 tablespoons tomato paste thick; 2 tablespoons olive oil; 1 glass red wine white will do but red adds colour; 1 tablespoon currants or substitute smallest raisins; 1 tablespoon black olives small; 6 walnuts; 2 bay leaves; black pepper; 2 handfuls allspice Optional: a tsp. of, or cinnamon or cloves; you can also add of shelled

Servings: persons

1
Wash the octopus and place whole in a heavy bottomed sauce pan that has a tight fitting lid. Place on lowest possible heat and leave to cook about 45 - 60 minutes. Do not check on it till at least 30 minutes have passed, the ideal is not to lift the lid at all.
2
While the octopus is cooking, shell the walnuts and chop roughly, not too small. Peel and slice the onion into thin half moons.
3
Very gently fry the garlic in the olive oil till just golden then remove. Add the sliced onions and soften gently till well wilted and softened .
4
While the onions are softening dilute the tomato paste in hot water. When it is well blended add it to the onions along with all the other ingredients: olives, currants, walnuts, bay leaf, any sweet spice you are using.
5
Leave to simmer on low heat, allowing it to reduce then topping up with a little water, till it has thickened into a good sauce consistency.
6
When the octopus is cooked through, remove and discard the liquid it has expelled, which will be too salty to use. Decide if you want to skin it or not, then chop into 5 cm pieces and add these to the tomato sauce.
7
Add the wine and simmer uncovered till the sauce has thickened again.
8
Serve with small boiled potatoes rolled in olive oil and dusted with fresh parsley or on its own with good crusty bread. We found samphire when shopping, a sea vegetable known as sea aspargus - so we used that in instead.

1247

kcal

Calories

106

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 garlic cloves, 3 tablespoons tomato paste thick, 2 tablespoons olive oil, 1 glass red wine white will do but red adds colour, and more.

Yes, Octopus Stew With Currants, Walnuts And Black Olives falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Octopus Stew With Currants, Walnuts And Black Olives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions