This week I got an intense craving for another road trip with Jean-Félix. I was obsessed with Greece. As we didn’t have enough time during our last trip, we didn’t get to go there. I didn’t want to rush it, so we saved it for the next adventure. I wanted to take my time and browse the entire country. Every city, every island has its own soul. Whether it is food, drink, traditions or the way to live. They all have some differences and their own way to make everything. It’s a lot to discover. In the same way and for the same reasons, we want to go back to Italy and do the same. Browse every single city because again, there is way too much to see, learn and discover to wrap it up in 10 days. We had the feeling that we missed so much there … but Italy will be for another story and for sure other recipes! I will keep the focus on Greece for today! HAHAHA!!!

I decided to put myself in the mood and cook a delicious Greek meal. I love Greek food culture. It’s all about the freshness of ingredients. Simple, fresh and so flavourful … Oh! Wait… It makes me think of Italy again! HAHAHA

INGREDIENTS:

  • Ditalini pasta 450 gr
  • 5–6 baby octopus cleaned
  • 2 tbsp Olive oil and more for the pasta
  • 3 shallots finely chopped
  • 4 garlic cloves, minced
  • 1 can (796 ml) whole tomatoes
  • *I prefer to use whole and cut it myself the size I want as I’m a control freak hahaha but you can use crushed if you want.
  • 1/2 cup of red wine
  • 1 tsp fresh lemon juice
  • 1 ½ tbsp honey
  • 2 tbsp chopped fresh Italian parsley and more for topping
  • 2 fresh bay leaves
  • 1/2 tsp dry oregano
  • 1/2 tsp paprika
  • Fine sea salt and black ground pepper

PREPARATION:

  1. With the rack in the middle position, preheat your oven to 325 F
  2. In a baking dish, combine all the ingredients except the pasta and mix well to spread all the flavours. Season with salt and pepper. * The size of the baking dish I use is 9.5 x 4.5 inches. It can make a big difference on the result and cooking time. Octopus needs to cook slowly. Otherwise they may be chewy and, of course, we don’t want that. We want them to be tender.
  3. Cover with a foil paper and put in the oven for 45 minutes. Remove the foil paper, mix a little bit and put on the oven again for another 45 minutes but uncovered this time. After that time the octopus should be tender. You can compare it’s texture to the chicken. If they are not ready yet, put them back for a couple more minutes. It always depends on the oven you use.
  4. Take out the octopus of the baking dish and reserve them in a covered plate. Put the sauce in a pot on the stove at medium high and bring to boil. Let reduce the sauce for about 15 minutes.
  5. Meanwhile, in a large pot bring water to boil with a little amount of olive oil and cook the pasta until they are perfectly al dente. When it’s done, drain the pasta and return them into the pot. I always season with a bit of salt, and I put a good amount of olive oil in the pasta. About ¼ of a cup.
  6. Put the sauce in the pasta and add the octopus. Stir to combine. Adjust seasoning and serve in bowls. Sprinkle with chopped fresh Italian parsley.

Bon appétit!!!

Love you!

Sefra

Octopus Ditalini
I always like to show you my dream kitchen accessories! The ones I use, the ones I love and the ones I want so bad. Ha-Ha! I can spend hours trying to find the best on the market for you … and let say FOR ME TOO! Have a good time shopping!

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