Octopus with short-cut macaroni made by chef Nikolaos Sifouniou from Leros
Among the most favorite foods, the octopus with short macaroni is one of the dishes that star at Halloween and especially fasting. The delicious recipe is recommended by Nikolaos Sifounios from Leros!
SERVINGS 4
PREPARATION – 1 hour 30 minutes minutes
Ingredients
1 kg fresh or frozen octopus cleaned and washed
2 bay leaves
1 small glass of Leros red wine
1/2 kg of short macaroni
2 onions, diced
2-3 garlic cloves, sliced
1 cup of tomato sauce
2/3 tsp olive oil
Cinnamon, allspice, red pepper (if available)
Salt & Pepper
Method
1. Place the octopus in a pot with 2 bay leaves. Set the pan over low heat and let it simmer. The octopus will release its own juices as it softens. Check periodically, and if necessary, add a small amount of water.
2. In a separate pot, sauté the onions in olive oil over high heat until they turn a light pink color. Add the sliced garlic and continue to sauté. Deglaze the mixture with red wine and add water if needed. Once the liquid comes to a boil, introduce the macaroni. Stir to prevent sticking.
3. Around 5 to 7 minutes later, add the tomato sauce or pulp dissolved in 1/2 cup of water, the prepared octopus, and the spices. Cook until the pasta is done.
4. Gradually add hot water as needed until the macaroni is fully cooked and retains its oiliness. Remove it from heat, leave it slightly covered, and serve, topping with grated dry Leros myzithra for an authentic touch.
Kαλή όρεξη – Bon appétit
