Food and Style with an African Twist

Braised Baby Octopus

Hello TCW food lovers, welcome!  Happy Australia Day!  Braising is the best cooking method ever invented, I kid you not. The slow cooking process not only makes the meat melt in your mouth tender but it also takes on so much flavor, it is mind blowing (and my mouth waters😋😋😋).  Guys this braised baby octopus is so good you will want to have it all the time and yes you can have it anytime of the year not only in winter.  Want to give it a try?  Let me walk you through the process.
Ingredients: 1 kgs baby octopus, 2 tbs plain flour, 6 tbs olive oil, 1 tbs balsamic vinegar, 1 tbs tomato paste, 2 brown onions - chopped, 3 medium sized truss tomatoes - chopped, 2 medium sized carrots - chopped, 4 celery sticks - chopped, 1 red chili - chopped, 2 cloves garlic - minced, 1/2 tsp each of smoked paprika, black pepper, dried thyme and oregano, 4 small stock cubes, 1 tsp brown sugar, 1/2 cup water.
 Coat the octopus with the flour
heat oil in a cast iron pot and fry the octopus in batches
 add the onions to the pot and saute for 3 minutes
 then add celery 
 and carrots and cook for 5 minutes
 then add chili
 garlic
 spices, dried herbs and stock cubes and cook for 3-5 minutes
 then add chopped tomatoes
 tomato paste and mix well to combine
 then add balsamic vinegar
 and stir through brown sugar
 return the octopus and juices to the pot
 add 1/2 cup water, stir through, cover, and lower the heat on the stove and let it cook for an hour, mixing it occasionally so it doesn't stick to the bottom of the pot
hmm, hmm, deliciousness awaits you.  

I served it with cheesy polenta cakes, which everyone loved.  Thank you for stopping by and reading, if you try this recipe please let me know if you enjoyed it in the comments box below or tag me on social media.  

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Thanks for checking out my blog and leaving me a comment. I love reading your views as they inspire me to continue doing this blog. Love Elsie

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