Seafood and Tomato Casserole
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 dried chili pepper
- 4 bay leaves
- 35 ozs Octopus
- 1 unwaxed Lime (sliced)
- 4 Tbsps olive oil
- 2 small onions (halved and sliced)
- 4 cloves garlic cloves (sliced)
- 4 carrots (finely sliced)
- 1 Orange pepper (cut into 2 cm dice)
- ⅞ cup dry white wine
- 2 ½ cups chopped Tomatoes
- 1 tsp sugar
- 2 Tbsps Ajvar
- ⅔ cup Pearl onion (from a jar, drained)
Preparation steps
1.
In a mortar, roughly crush the chilli with 2 bay leaves. Transfer to a pan with the octopus and sliced lime. Pour over enough water to cover the octopus, add 1-2 pinches of salt, bring to the boil and simmer gently for around 40 minutes.
2.
Drain the octopus and rinse in cold water. Using your fingers, "scrub off" the purple skin under running water. Allow to drain then cut into bite-sized pieces.
3.
Preheat the oven to 220°C (200°C in a fan oven), 425°F, gas 7.
4.
Heat the oil in a large pan. Add the onions, garlic, carrots, pepper and the remaining bay leaves and fry over a high heat for 2-3 minutes, stirring. Deglaze with the wine and add the chopped tomatoes. Season with salt, sugar and ajvar.
5.
Stir through the octopus and braise over a moderate heat for 10-15 minutes. Divide between 4 individual oven-proof dishes and transfer to the oven for 5-10 minutes to finish cooking.
6.
To serve, scatter the pearl onions over the stew. Serve with a halved lime if desired.
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