Octopus with pasta – Yuvetsi me Xtapodi1 Comment » Aug 17th, 2009 | By Tobias | Category: Fish, Pasta & Gnocchi, Recipes
Yuvetsi could be considered a kind of stew. It comes with veal but as well with sea food. A main ingredient is small pasta like Kritharaki but any small size pasta will do. I have chosen to cook a Yuvetsi with Octopus. You can cook this dish with frozen Octopus when you don’t have a fresh one available. I love cooking this dish when friends are coming over because it is so easy to make. Now in summer it tastes great if one adds some fresh tomato to it.
Preparation time: 10 minutes
Cooking time: 40 minutes
- one kilo of octopus
- 200 gram of Kritharaki or other small pasta
- a glass of red wine
- two fresh tomatoes
- salt and pepper
- a bay leave
Defrost the octopus in a pot with salted water and a few drops of lemon.
Cut the octopus along one of his legs and around the head in order to remove the head and the pecan.
Boil the octopus without adding water for 30 minutes until it is soft. Remove the Octopus and let it cool down a bit.
Chop the Octopus in small pieces and put it with the Kritharaki (Pasta) the diced tomato, the bay leave and the wine back into the pot and cook it in the juice until the Kritharaki are boiled soft (20 minutes).
Season with Salt and fresh pepper and serve hot.