HTAPODI ME MAKARONAKI KOFTO (STEWED OCTOPUS WITH MACARONI)
This is really quite delicious. If you've never tried octopus, I urge you to. It is meaty and rich-tasting, and the macaroni tastes wonderful cooked in the rich juices it produces.
Provided by evelynathens
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the octopus under cold, running water and place in pot dripping wet (you don't want to dry it off - this is the moisture it will cook in).
- Add the red wine, garlic, onion, bay leaf and cinnamon and cover the pot.
- Bring to the boil over low heat.
- It is tender when pierced easily with a fork (this can vary from octopus to octopus, so time is not a good indicator of doneness in this case).
- Remove the octopus and let cool until cool enough to handle and cut into bite-size pieces.
- Meanwhile, in pot you have cooked the octopus in, add tomatoes and olive oil. Boil for 8-10 minutes to bind the sauce.
- Stir in the cut octopus and nearly-cooked macaroni and simmer for the remaining 3-4 minutes required to cook your macaroni (if mixture appears too dry, add some of the pasta cooking water - you want this quite 'moist' but not soupy).
- Stir in butter. Remove bay leaf and cinnamon stick.
- Note: I use digitali pasta for this, but I can't get it into the ingredient list with the new Zaar format.
- Bon Appetit.
Nutrition Facts : Calories 641.3, Fat 21.3, SaturatedFat 5.3, Cholesterol 120.2, Sodium 573.4, Carbohydrate 57.2, Fiber 3.9, Sugar 6.6, Protein 42.9
QUICK BEEF WITH MACARONI
Easy! Under 30 minutes and only 4 ingredients in your skillet. From the recipe book included with my new electric StepSavor Skillet/Griddle.
Provided by GeeWhiz
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat skillet to 350°F.
- Spray skillet with vegetable cooking spray.
- Place ground beef and onion soup mix into the skillet.
- Cook and stir until beef is no longer pink.
- Stir in tomatoes and macaroni; mix well.
- Cover.
- Reduce heat to simmer and continue cooking until macaroni is tender, about 20 minutes.
- Stir occasionally.
Nutrition Facts : Calories 471.6, Fat 12.6, SaturatedFat 4.8, Cholesterol 73.7, Sodium 1226.3, Carbohydrate 56.1, Fiber 5, Sugar 7.3, Protein 32.3
OCTOPUS IN RANCHERO SAUCE
This recipe is adapted from the wonderful "Cuisine of the Water Gods" which is sadly out of print. It's hands down my favorite octopus recipe. It seems like a lot of work the first time you make it, but trust me, this will blow your mind. Even the most squeamish folks I know love it.
Provided by Zeke Koch
Categories Stew
Time 3h
Yield 10 serving(s)
Number Of Ingredients 19
Steps:
- First roast 2 medium onion and 2 heads garlic in the oven (at 425 for 20 minutes or so until they start to caramelize). Alternately you can pan roast them in a cast iron skillet.
- In a large pot place roasted onion and garlic, octopus, 2 bunches parsley & cilantro, peppercorns, 4 serrano chiles (whole), 16 cups water and beer.
- Boil for 1 1/2 to two hours.
- Remove from heat and let the octopus cool in the liquid while you start the ranchero sauce.
- Bring 6 cups of water to boil with 16 plum tomatoes, 14 serranos, 1 1/2 sliced tomatoes and 6 cloves of garlic and simmer for 30 minutes.
- Strain out the solids (saving the Ranchero broth), puree the solids in a blender or Cuisinart with 1 1/2 cups or the retained broth.
- Now, heat 1/2 cup olive oil in a tall thick pot and add 6 cloves of garlic. Simmer the garlic until it turns golden, remove them with a slotted spoon and carefully pour in the Ranchero sauce. This will cause splattering so I strongly encourage long sleeves. Stir like mad for the first few minutes until it's a gentle simmer. Cook for 30 minutes.
- Now strain the liquid from the simmered octopus and in a separate pan cook down to 3 cups. This should take about 30 minutes. Meanwhile separate the octopus from the veggies and toss the veggies.
- While the ranchero sauce and octopus are simmering down take the final 6 cloves of garlic, 1/2 cup of cilantro and salt and either in a pestle or a blender puree into a smooth paste.
- Add the paste, octopus and reduced octopus stock to the ranchero sauce and cook for a final 20 minutes.
- I sometimes split this recipe over two days (make the octopus one night and the ranchero the next).
Nutrition Facts : Calories 371.9, Fat 13.5, SaturatedFat 2, Cholesterol 97.9, Sodium 855.3, Carbohydrate 26.9, Fiber 3.8, Sugar 8.7, Protein 34.8
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