Venetian Style Octopuses
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g squid (s) (calamari or sepia) whole or
- 350 g squid (s) (squid pieces)
- 1 onion (s)
- 1 clove garlic
- 1 small peperoncini or chilli pepper
- 2 sprigs parsley
- 4 tablespoon extra virgin olive oil, cold-pressed
- 1 tablespoon tomato paste, heaped
- 1 glass white wine
- 1 cup fish broth or hot water
- Salt and pepper, black
Print Recipe
Pin Recipe Instructions
- Clean the squids. To do this, pull the head and innards out of the fish shell. Cut off the tentacles (tentacles) and cut into 2 cm pieces. Remove the head and the inside. Wash the fish shell well and cut into strips about 1 x 2 cm.
- Finely chop 1 onion and 1 clove of garlic. Core and finely chop 1 pepperoncini or chilli pepper. Cut 2 sprigs of parsley into fine strips. Heat 4 tablespoons of olive oil in a saucepan or pan and sauté the onions, garlic and peperoncini until they have turned some color.
- Add the squid and simmer for another 3 minutes. Add 1 glass of white wine and cook for a few minutes until half of the liquid has evaporated. Add 1 cup of fish stock or hot water, 1 heaped tablespoon of tomato paste and the parsley. Salt and pepper and, depending on the quality of the squid, stew covered over low heat.
- Small calamari take 15 minutes, larger squid tubes take around 30 minutes and octopuses (pulpo) with tentacles as thick as a finger take up to 3 hours. If squids are cooked too long, they will become tough. Best to try in between.
- Either fried polenta slices or freshly baked white bread are enough. This squid dish is prepared in a similar way across Italy. The name of this dish says that it is served with polenta slices.
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