Octopus, pea, and red wine stew from la vela in naples


by: Stacia

The octopus is a cephalopod mollusc of the order Octopoda. Octopuses have two eyes and four pairs of arms, and like other cephalopods they are bilaterally symmetric. An octopus has a hard beak, with its mouth at the center point of the arms. Octopuses have no internal or external skeleton (although some species have a vestigial remnant of a shell inside their mantle,) allowing them to squeeze through tight places. Octopuses are among the most intelligent and behaviorally flexible of all invertebrates.


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serves: 4

1 (1 1/2-lb/750-g) octopus (cleaned)

1/2 cup (120 ml) extra virgin olive oil

2 cloves garlic (thinly sliced)

4 shallots (sliced)

2 1/2 cups (600 ml) Italian red wine

1 teaspoon sugar

2 plum tomatoes (halved)

2/3 cup (100 g) shelled fresh or frozen green peas

1 tablespoon minced flat-leaf parsley

Salt and freshly ground black pepper

Nutrition Facts
Octopus, pea, and red wine stew from la vela in naples

Servings Per Recipe: 4

Amount per Serving

Calories: 495

  • Total Fat: 29.3 g
  •     Saturated Fat: 4.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 90 mg
  • Sodium: 470 mg
  • Total Carbs: 21.1 g
  •     Dietary Fiber: 3.4 g
  •     Sugars: 8.2 g
  • Protein: 30.8 g

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1.  Turn the body of the octopus inside out.

2.  Pull away and discard the entrails. Remove the bone-Iike strips sticking to the sides of the body.

3.  Locate the stomach sac, which is about the size of an avocado pit, and cut it away.

4.  Wash the octopus well inside and out, then turn the body right side out again. Press out the beak and soft surround from the center of the tentacles and cut it out with the tip of a small knife.

5.  Put the prepared octopus into a shallow casserole.

6.  Pour in some olive oil, then cover the casserole with a well-fitting lid and cook in a cool oven set at 300°F (150°C) for 2 hours, until very tender.

7.  For the stew, gently saute some garlic and shallots in olive oil until soft and lightly colored.

8.  Add some red wine, sugar, and halved plum tomatoes, and bring to a boil.

9.  Lower the heat and simmer until almost all the liquid has evaporated.

10.  Remove the octopus from the oven and lift it out of its cooking juices onto a chopping board. Reserve the juices.

11.  When it is cool enough to handle, cut it across into small, chunky pieces. Stir the octopus pieces, the reserved cooking juices, and a little extra water into the red wine and shallot reduction.

12.  Simmer for 15 to 20 minutes, until the liquid has reduced once more. Add the peas and simmer for 5 minutes. Stir in some chopped parsley and seasoning, and serve drizzled with a little extra olive oil. Serve hot or cold in large soup plates, with plenty of crusty ltalian bread.

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