|Baby Octopus & Giant Shrimp Stew|
6-8 baby octopus, sacs cleaned out and split. Cut tentacle section in half
6-8 giant shrimp - raw, peeled & deveined
1 banana shallot, chopped
2 cloves garlic, minced
1 medium ripe tomato, diced
2 celery stalks, chopped
1/2 small can of tomato paste (about 2 tbsp.)
3 tbsp. olive oil
Water to boil the octopus & water for the sauce
1/2 cup white vinegar
2 tbsp. chopped fresh coriander (cilantro)
2 tbsp. chopped fresh curly parsley
Salt & fresh ground pepper to taste.
Place octopus in a medium saucepan, add water just enough to cover and add the vinegar. Bring to a rolling boil, then simmer for approximately 45 minutes until tender. Drain off the water.
Meanwhile, in another medium saucepan or skillet with tall sides, saute the shallot until transparent. Add the garlic, chopped tomato and celery and saute for 2-3 minutes. Add the tomato paste and a little water - not too much because you don't want a watery sauce. Blend well, reduce heat, add salt and pepper, cover and simmer on low for 5-10 minutes until the celery is cooked but still a bit crunchy. Add the shrimp and the octopus and simmer covered for another 2-3 minutes or until the shrimp have turned pink. Be careful not to overcook ! Blend in the parsley and cilantro and serve.
Shown here served on a bed of mixed rice (wild & long-grain white).