White’s Tasty Octopus Stew

Serves 4


400 Mls Dry White Wine
2 Tbsp Olive Oil
800 Grams Tomatoes peeled & de seeded
1 Peeled Garlic Clove
2 Pinches of Ground Ginger
1 Bay Leaf
200 Mls Water
3 Shallots chopped
250 Grams Pasta
4 Tbsp Flat Leaf Parsley
1 Tsp Chilli Powder
1.5 Kg Tenderised Octopus


Heat olive oil in pan/casserole dish over a medium heat. Add garlic,
bay leaf and remove once brown. Over a low heat add shallots
and 2 Tbsp parsley stirring occasionally for 5 minutes. Pour in wine,
add the octopus and cook for 3 to 4 minutes, add water, tomatoes,
simmer for 1 hour. Cook pasta following packet instructions.
When octopus has simmered remove from the heat and stir through
ground ginger and chilli. Serve with pasta stirred through. Garnish
with fresh parsley.