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Polpo con salsa (octopus with tomato sauce)
Artist: _ Yield: 4
Categories: Central American, Italian, Mexican, North American, Seafood, South American, Tomatoes, Western European Rating: 0
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Ingredients:
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Procedures:
1This ultra-simple italian recipe can be served over rice or pasta.
2Any size of octopus will do.
3Clean 600 to 800 g octopus and cut it into chunks.
4Keep the ink sac if you want to add the ink to the sauce for a richer flavour.
5Brown 2 cloves of finely chopped garlic in 4 tablespoons of olive oil, then add the octopus.
6Cover and cook over a low heat for 10 minutes.
7Add 125 ml dry sherry and the contents of a large can of italian peeled tomatoes.
8Break up the tomatoes, add the contents of the ink sac if using and salt and pepper to taste.
9Cover and cook gently for about an hour, or until tender, stirring from time to time.
10Makes 4 servings