Honey octopus!
Recipe by chef Noel Christo Bassil for Blue Island
MATERIALS
- 1000 gr. cleaned octopus, in 2-3 cm pieces from Blue Island Fish Market
- 500 g. tomatoes, cut into 4
- 2500 g. water
- 300 gr. pasta shells
- 2 kg. salt
- 200 g. onion, cut into 4
- 100 g. olive oil
- 250 g. commandery
- 250 gr. red dry wine
- 50 g. balsamic vinegar
- 2-3 cinnamon sticks
- 2-3 bay leaves
- ½ kg. pepper
USEFUL ITEMS
- food thermos
- bowl
- pasta plate
EXECUTION
Step 1
Get 1000 gr. Octopus cleaned, in 2-3 cm pieces from Blue Island Fish Market. Place the Varoma on the lid of the bin, weigh in 1000g. octopus into 2-3 cm pieces and set aside to drain.
Step 2
Put in the bucket 500 gr. tomatoes, quartered and diced, 5 sec/speed 5. Transfer to a bowl and set aside. Rinse the bucket.
Step 3
Put in the bucket 1000 gr. water, place the Varoma with the octopus in place and steam 30 min/Varoma/speed 1. Remove the Varoma, place the octopus in a warm dish and set aside keeping warm. Empty the water from the bucket.
Step 4
Put in the bucket 1500 gr. water, 300 gr. pasta shells, 1 tsp salt and cook 8 min/100°C/reverse speed/speed 1.Replace the basket and drain the pasta. Transfer to a bowl and set aside.
Step 5
Place 150g. onion cut into 4, 100 g. olive oil and cut 5 seconds/speed 5.
Step 6
Then saute, with the basket in place of the measuring cup, 5 minutes/120°C/speed 1.
Step 7
Add the half-cooked octopus you set aside, 250g. commandery, 250 gr. red dry wine 25 gr. honey and cook, with the basket in place of the measuring cup, 10 minutes/120 °C /reverse motion/spoon speed.
Step 8
Add the chopped tomatoes you set aside, 50 gr. balsamic vinegar, 2-3 cinnamon sticks, 2-3 bay leaves, remaining 1 tsp salt, ½ tsp pepper and cook 15 minutes/Varoma/reverse speed/spoon speed.
Step 9
Add the drained pasta shells set aside and cook 5 min/100°C/reverse/spoon speed. Transfer to a pasta dish and serve immediately
