Venetian Style Octopuses

Summary

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.