Zuppa di Moscardini by Emiko Davies. Baby Octopus Soup Recipe
I believe everyone has their own nemesis. I love baking and making cakes, even complicated ones. When it comes to seafood, I kind of panic. Not because it's that difficult, but I guess there is not enough experience there to make me feel confident about it.
So this recipe by Emiko Davies is absolutely perfect: easy, yummy and such a treat!
Ingredients for 2 people
1kg Baby octopus, cleaned - I used frozen moscardini, so they were already cleaned. If you do too, make sure to pat dry as much as possible, otherwise they'll release water during the cooking.
1 Small onion, chopped
2 Garlic cloves, smashed
1 Red chilli, sliced
400g Italianavera tomato puree or chopped tomatoes
1 Glass of Red Wine - Yep, I was surprised too but it really makes a difference!
Fish stock (or vegetable stock or water) to cover
Parsley, chopped to garnish
Bread to serve
In a casserole, sear the baby octopus with a splash of olive oil over high heat. Be ready to increase the heat as this will lower the temperature of the pan and the baby octopus will start releasing water.
When the octopus has been seared all over, lower the heat and add the onion, shortly followed by the garlic and chilli. Season with freshly ground salt and pepper.
After 15-20 minutes, add the red wine and simmer until reduced. Add the stock or water to cover and cook for another 15 minutes covered with a lid, then add the tomato.
Cook a further 15 minutes on low-medium heat or until the octopus are very tender. If the liquid is reducing too quickly, top up with water or stock.
Serve with chopped parsley garnishing the top and grilled slices of bread rubbed with a raw clove of garlic.
Simple, yet delicious!