Saffron goes really well with all seafood, bringing out their delicate taste. This dish becomes delicious with the use of honey. Mop up the thick sauce with pasta or some fresh rustic bread.
1kg octopus, fresh or frozen
1 clove garlic
4 tbsp olive oil
1 tbsp tomato paste
1 can 400g chopped tomatoes
1 tbsp honey
1 pinch of saffron
1 glass red wine
1 bay leaf
salt, pepper, olive oil
- Dice the tomatoes
- Finely chop the onions and garlic
1. Wash the octopus well, remove the eyes, cut out the beak and clean the head. It is best to freeze the octopus before you use it to tenderize it. Let it thaw in the fridge the night before use.
2. Put the octopus in a deep pot with a little water and the bay leaf and let it simmer for about 20 minutes until it turns red. If you are serving it with pasta, cut it into smaller pieces.
3. Pour the wine into the pot and simmer for another hour, or until the octopus is tender.
4. In the meantime, prepare the sauce. Sauté the onions with the saffron in 4 tbsp of olive oil and when they are transparent add the tomato paste and the garlic.
5. Swirl a few times to dilute the paste, add the chopped tomatoes and honey and simmer for about 10 minutes until there is little fluid left.
6. About 10 minutes before the octopus is done pour the sauce in the pot and continue cooking for another 15 minutes.
7. Eat it with pasta or on its own as a “meze”.