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Tomatoes Stuffed with Octopus

Tomatoes Stuffed with Octopus

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750 g Octopus from one of the Blue Island Fish Markets
8 medium size tomatoes (ripe for stuffing)
8 tablespoons rice (approx. 200 g)
4 large onions, finely chopped
2 tablespoons parsley
1 tablespoon tomato purée
3 tablespoons breadcrumbs
2 cup olive oil
1 tablespoon vinegar
Cinnamon, powder or stick
Sweet paprika

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Tomatoes Stuffed with Octopus

  • Main Course
Cooking Methods:
  • Portions: 4
  • Μέτρια





Purchase the cleaned Octopus from one of the Blue Island Fish Markets.

Wash the octopus and boil it with a little water and vinegar until soft.

Take it out of the water and let it cool. Then chop it up finely.

After washing the tomatoes, cut the tops off with a knife (as for normal stuffed tomatoes), scoop out the flesh and keep to one side in a bowl.

Put a cupful of olive oil to heat up in a pan and sauté the chopped onion for 3-4 minutes. Then add the octopus, stir for about 5 minutes and add the flesh of the four tomatoes, rice, parsley (finely chopped), turmeric, cinnamon, sweet paprika, salt and pepper. Let it all boil for about 10 minutes, until all the liquid is absorbed.

Next, put the tomatoes in a baking dish in a row, season them with salt and pepper and spoon the stuffing mixture into each one.

Dilute the tomato purée with a little water, add the remaining olive oil and stir. Pour this mixtureover the tomatoes, sprinkle the breadcrumbs on top and bake at 170°C for about 35 minutes.

Bon appétit!


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