Polpo Con Salsa- Octopus With Tomato Sauce

POLPO CON SALSA - OCTOPUS WITH TOMATO SAUCE

6 Preparation Time :

Categories : Seafood Italian

Sauces Salsa

Amount Measure Ingredient -- Preparation Method -- -- --

800 Gm octopus

2 Cloves garlic

4 tb Olive oil

125 ml Dry sherry

1 lg Can Italian peeled tomatoes

salt and pepper to taste

This ultra-simple Italian recipe can be served over

rice or pasta. Any size of octopus will do.

Clean 600-800 g octopus and cut it into chunks. Keep

the ink sac if you want to add the ink to the sauce

for a richer flavour. Brown 2 cloves of finely chopped

garlic in 4 tablespoons of olive oil, then add the

octopus. Cover and cook over a low heat for 10

minutes. Add 125 mL dry sherry and the contents of a

large can of Italian peeled tomatoes. Break up the

tomatoes, add the contents of the ink sac if using and salt and pepper to taste. Cover and cook gently for about an hour, or until tender, stirring from time to

time.

From Meryl Constance' column in the Sydney Morning

Herald, "Raw Materials". 3/2/93. Courtesy, Mark Herron. - - - - - - - - - - - - - - - - - -