Ingredients FOR THE OCTOPUS 1 fresh octopus (about 1,000–1,200 g) 2 onions ¼ cup olive oil ½ cup dry white wine 1 pinch cinnamon 1 pinch allspice 1 pinch ground clove 1 cup grated tomatoes 1 tbsp tomato paste 500 gr ditalini pasta Freshly-ground pepper Salt FOR SERVING Chopped parsley (optional) Expert Tip Dr. Tasos Papalazarou Seafood should play a key role during Lent, as it provides iron, calcium, high-quality protein, and scarce vitamin B12. Combined with pasta, this dish offers excellent nutritional balance. Protein, carbs, and healthy fats that support daily wellness. Pair with a boiled salad. Equipment Pot TAGS PASTA OCTOPUS APPETIZERS KIDS' RECIPES MAIN COURSES LENTED FOOD LIGHT CLEAN MONDAY GREEK MOM-MADE FOODS TRADITIONAL FOODS Ingredients FOR THE OCTOPUS 1 fresh octopus (about 1,000–1,200 g) 2 onions ¼ cup olive oil ½ cup dry white wine 1 pinch cinnamon 1 pinch allspice 1 pinch ground clove 1 cup grated tomatoes 1 tbsp tomato paste 500 gr ditalini pasta Freshly-ground pepper Salt FOR SERVING Chopped parsley (optional) Instructions Clean the octopus by turning the hood inside out and removing the contents. Press out and discard the beak from the center. Rinse the octopus thoroughly and cut it into large bite-sized pieces. In a medium pot, heat the olive oil and add the onions. Sauté for 5 minutes, stirring until the onions are translucent. Add the octopus pieces and cook over medium heat. At this stage, it will darken and intensify in flavor. Sprinkle in the spices and stir to release their aroma. Add the tomato paste and stir it on the bottom of the pot to cook and release its flavor. Deglaze with the wine, scraping the bottom of the pot. Once the alcohol has evaporated, add the grated tomatoes and enough water to just cover the ingredients. Cover the pot and simmer until the octopus is tender. Add the ditalini pasta and, if needed, a little more water to cook the pasta properly. Simmer gently for about 10 minutes, stirring regularly, until the pasta is cooked and the sauce is slightly thickened. Add salt and pepper toward the end of cooking. (If your octopus is fresh, it may already be salty. Taste before seasoning. You may also need a pinch of sugar to balance the acidity.) Remove the pot from the heat while still saucy and stir in two ice cubes to stop the cooking. Serve warm while still juicy. Tips When cooking small pasta shapes (ditalini, shells, orzo, etc.) in sauce, make sure there’s enough liquid when removing from heat to prevent sticking or clumping. Using homemade tomato paste will enhance the flavor. TAGS PASTA OCTOPUS APPETIZERS KIDS' RECIPES MAIN COURSES LENTED FOOD LIGHT CLEAN MONDAY GREEK MOM-MADE FOODS TRADITIONAL FOODS
