White’s Tasty Octopus Stew
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.