Octopus Stew

Octopus (Htapodi)

This is a traditional dish that is served during Greek lent (Saracosta) and often eaten on the first day of lent known as Kathara Defera (Clean Monday).

Greeks traditionally eat this along with the lagna (Greek flatbread) and taramosalata and olives.

The Greek Easter fast goes on until Palm Sunday (40 days) and then for one more week until Easter Sunday. The fast does not allow animal products and is pretty much vegan with the exception of some seafood.

Why are certain seafoods allowed? Many believe these creatures do not have blood, in fact their blood is blue rather than red due to hemocyanin.

A great meal even if not fasting or at any time of year. This lean protein with starch, along with tomatoes, resulting in a complete nutritious meal.

As the octopus shrinks it is actually there mainly for flavour and not as the main meal; so as a guide 500g octopus / 250g pasta. Frozen octopus pieces can be used but make sure it is fully defrosted. If using fresh octopus ask the fishmonger to remove the eyes and 'tooth'.

You will need ;

500g octopus. 2/3 cup olive oil. 1 chopped onion. 2 bays leaves. 1 can chopped tomatoes. 2 tsp tomato paste. 3/4 cup white wine. 250g macaroni. Salt and pepper.

1. Cut the fresh octopus into bite size pieces and place in a large pan adding 1 1/2 cups of water. Simmer for 20 minutes. (the octopus will shrink and curl)

2. Set aside the Octopus and save the octopus water.

3. Sauté the onion in olive oil, then add the octopus and heat a little. Add tomato paste, tinned tomatoes, 1 1/2 cups of octopus water, bays leaves and wine. Simmer for 40 mins.