Name: Calamari or Octopus Stew with Macaroni (Ktapodi me Kofto Makaroni)
Yield: Makes 4 servings
Cuisine: Greek
Ingredients: 1 pound elbow macaroni; ½ cup olive oil; 3 tablespoons chopped fresh oregano, plus 1–2 sprigs for optional garnish; 2 onions, halved lengthwise and thinly sliced into half-moons; 1½ quarts fish stock or bottled clam juice, heated; freshly ground black pepper; Hot Pepper and Herb Mix or 1 teaspoon dried oregano, crumbled; Salt; 1½ pounds squid or fresh or frozen octopus (about 2 octopuses), cleaned and cut into bite-sized pieces (see Note); 3 garlic cloves, sliced; 2 cups grated ripe tomatoes (see Note) or canned diced tomatoes with their juice; 1 cup dry rosé or red wine; pinch of Aleppo pepper or crushed red pepper flakes

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

The Foods of the Greek Islands

By Aglaia Kremezi

Published 2000

About

DURING my childhood, octopus and macaroni was a favorite picnic food on our Easter holiday excursions. We always began our trip on Holy Thursday, near the end of Lent. I had almost forgotten this classic dish until I tasted it again on the island of Chios. Although we used to eat octopus and macaroni cold, it tastes infinitely better served piping hot. We would never add cheese—forbidden during Lent—but you can certainly add some grated feta.