A traditional recipe that brings out the flavor and the aroma of the fresh octopus.
Serves: 6 Preparation time: 30m Cooks in: 60m Ready in: 1h 30m
An octopus weighing approximately 1½-2 kg, cleaned and washed
6 small striped eggplants cut in large cubes
6-8 small potatoes, halved or 4 medium potatoes, diced
1 large onion, finely chopped
5-6 ripe tomatoes, peeled and grated
1 bunch of parsley, finely chopped
2-3 bay leaves
2/3 cup olive oil
Salt and pepper
Cut the octopus into large pieces and place them in a saucepan. Over medium heat, let the octopus boil in its own juices until tender.
Sauté the eggplant cubes in half the oil until golden brown. Sauté the potatoes for a few seconds and place them with the eggplant cubes.
Heat the remaining oil and sauté the onion until wilted. Add the octopus and sauté for 1-2 minutes. Add the tomato, the parsley, the bay leaves and the pepper. Do not add salt because the octopus itself is salty. Simmer for 2 minutes.
Place over the octopus the eggplants and potatoes. Cover the saucepan and let it the ingredients simmer until the octopus is tender and the sauce thickens. If needed, add a little water occasionally. Taste for salt at the end and season if necessary.