Braised octopus in tomato sauce

Braised octopus in tomato sauce

Domatesli ahtapot

By
From
Turkish Meze
Serves
4-6
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
1kg Cleaned octopus
250ml white vinegar
250ml olive oil
1 onion, diced
2 long green chillies, chopped
6 bay leaves
200g green olives, pitted
1kg tomatoes, diced
15g chopped flat-leaf parsley
lemon wedges, to serve

Method

  1. Place the octopus in a saucepan with the vinegar. Bring to the boil and cook at a boil for about 20 minutes, or until the octopus is gelatinous. Drain and set aside.
  2. Meanwhile, heat the olive oil in a frying pan and fry the onion over medium heat for 5 minutes, or until soft. Add the chilli and cook for 2 minutes, then add the bay leaves, olives, tomato and half the parsley. Cook for a further 10 minutes.
  3. Stir the octopus through the tomato mixture and cook, uncovered, for 5 minutes. Season with sea salt and freshly ground black pepper.
  4. Serve sprinkled with the remaining parsley, with lemon wedges and crusty bread.
  5. The octopus can be braised 3–4 days ahead and gently reheated before serving.
Tags:
Turkish Meze
Sevtap
Yuce
restaurant
Turkish
Turkey
Mediterranean
European
sharing
Middle Eastern
European
SBS
mezze
snacks
bites
small
party
entertaining
tapas
entrees
cocktail party
canapes
canapés
appetizers
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