Posted on
17 September 2012
by
ewfood
Penne Octapus [1]
Penne Octapus
Ingredients
2lb. octopus (you can use cuttle fish)
1lb. penne
2 onions, chopped
1lb. tomato juice
16oz. hot water
4oz. Chardonnay
8fl oz. olive oil
oregano
salt
pepper
Preparation
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Clean the octopus (remove the tooth and eye) separates the tentacles from the bag and cut into chunks (about 2.5cm-3cm long)
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Rinse the octopus with water and leave it in a colander to drain
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In a large saucepan, saute the onions in olive oil
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Add the pieces of octopus and stir for 3-4 minutes
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Add the Chardonnay and cook for a few minutes
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Add the tomato juice and the water
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Add a little salt, pepper, oregano, cover the pot and let it boil over low heat for about 30 minutes
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Pour contents of saucepan into a large baking pan
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If there is not enough broth, add some hot water and place the baking pan in preheated oven at 200°C
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Once the gravy in the oven starts to boil, add penne and continue baking
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When it starts to boil again, cover the pan with foil and turn off the stove (stirring frequently to prevent sticking)
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In 20 minutes or so penne will be drawn the broth and boil
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Serve hot.
Cooks Note