Ingredients
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1 kg cleaned Octopus from one of the Blue Island Fish Markets
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1 onion
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1 carrot
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Olive Oil
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1 tablespoon tomato purée
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25 ml Ouzo
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400 g canned tomato
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1 vegetable stock cube dissolved in 1.5 litres of hot water
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2 bay leaves
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Zest of a lemon
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Juice of ½ lemon
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500 g macaroni
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Salt
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Pepper
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For serving:
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Capers
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Fetta
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Fresh Oregano
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Freshly ground pepper
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Olive Oil
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1 lemon
Instructions
Put olive oil in a deep saucepan and place over a medium heat.
Peel the onion and cut it into thick pieces and cut the carrot into small cubes.
When the oil has warmed up, add the onion, carrot and sauté for 3-4 minutes.
Wash and drain the octopus well and put it in the pan. Sauté over a high heat for about 3-4 minutes until golden brown.
Then, add the tomato purée and stir well, ensuring that the purée is cooked and well distributed. Add the ouzo and wait for the alcohol to evaporate.
Then add the canned tomato, vegetable stock, bay leaves, lemon zest and juice and stir.
Reduce the heat to medium, close the pan and simmer for about 45 minutes to 1 hour.
Then add the macaroni together with the salt, pepper and a little olive oil. Stir at regular intervals for 15 minutes until the liquid is absorbed and the macaroni comes to the boil.
Serve with capers, some grated feta cheese, fresh oregano, freshly ground pepper, a slice of lemon and drizzle with some more olive oil.
Bon appétit!
