Octopus Stew With Currants, Walnuts and Black Olives
pounds 1 . 5 kilo octopus, ideally a defrosted which is more tender and cooks faster
2 tablespoons olive oil
2 bay leaves
While the onions are softening dilute the tomato paste in hot water. When it is well blended add it to the onions along with all the other ingredients: olives, currants, walnuts, bay leaf, any sweet spice you are using.
This octopus stew is richly savoury and only very mildly fishy. What I like best of all is the occasional surprise of biting on a currant or a walnut - somehow it is always a surprise though I know it is there.
June 24, 2010