Recipes / Second course

Crockpot octopus with Organic Calabrian chilli

Difficulty Medium

20 MIN

In a saucepan

4 Portions

Ingredients

1 clean octopus (1 kg)
400 g tomato passata
250 g chopped peeled tomatoes
1/2 glass white wine
1 teaspoon CANNAMELA ground garlic
Organic crushed Calabrian chilli
2 tablespoons extra virgin olive oil
Cannamela Grinder Cap iodized salt to taste
for serving slices of toast

Ingredients

1 clean octopus (1 kg)
400 g tomato passata
250 g chopped peeled tomatoes
1/2 glass white wine
1 teaspoon CANNAMELA ground garlic
Organic crushed Calabrian chilli
2 tablespoons extra virgin olive oil
Cannamela Grinder Cap iodized salt to taste
for serving slices of toast

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Preparation

Pour some oil into a crockpot or saucepan, heat and brown the Cannamela ground garlic.

Add the chopped octopus and brown over a high flame for a few minutes.

Pour in the white wine and leave to evaporate, then lower the flame.
Add the chopped peeled tomatoes, the tomato passata and season with Cannamela Organic crushed Calabrian chilli.

Adjust the salt and continue cooking over a moderate flame for about 40-50 mins, adding water if the sauce dries out too much. Serve the octopus with slices of toasted bread.

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