Stewed Octopus with Linguine al Nero di Seppia

Name: Stewed Octopus with Linguine al Nero di Seppia (Polvo Estufado com Linguine al Nero di Seppia)
Yield: Serves four
Cuisine: Portuguese
Ingredients: five-peppers mix, freshly ground; 10 parsley stalks; salt and pepper; 2 coffee spoons honey; 2 chips orange peel; zest of an orange peel; 2 cloves; 1 “lady finger” red chilli, thinly sliced; 1 red onion, finely chopped; 3 tablespoons olive oil; 1 clove of garlic finely chopped; 4 cans octopus; 800 g ripe tomato; 350 g to 400 g linguine al nero di seppia; 20 caper berries, rinsed in water; 15 basil leaves

Polvo Estufado com Linguine al Nero di Seppia

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Best I(n) Can

By Akis Konstantinidis

Published 2016

About

Ingredients

4 cans octopus
350 g to 400 g linguine al nero di seppia

Method

Preparation

Blanch the tomatoes in boiling water for 20 seconds before cooling in ice-cold water. Peel, discard seeds and finely chop.

Peel and finely chop onion and garlic.

In a saucepan, heat the olive oil over medium heat, add cloves, onion, chopped garlic, chilli, capers, salt and pepper. Sauté a few minutes, until onion is translucent a