*All cephalopods (octopus/squids/calamari) are allowed during fasting, as they do not contain blood.
Ingredients:
1.5 kilo fresh octopus cooked in its juices (you can add vinegar)
¼ cup extra virgin olive oil
1 chopped onion
1 tbsp spice mixture
1 tsp roasted garlic
10 button mushrooms sliced
2 bay leaves
½ cup of sauvignon blanc wine
2 ripe limes cut in slices
1 cup water
salt (optional)
1 handful of finely chopped parsley
1 tsp freshly ground black pepper
Method:
1. Put the saucepan to heat and add the octopus. Mix until the juices are pink-ish and cook it in its juices until that liquid has evaporated.
2. Remove the octopus and cut it into small pieces.
3. Add olive oil to the pot and sauté the onion until it’s translucent. Add the spice mixture, roasted garlic and mushrooms and sauté for a couple of minutes.
4. Add the octopus and then add the wine and stir for 2 -3 minutes until the alcohol evaporates.
5. Add the bay leaves and the lemon slices. Bring to a boil, lower heat and cook for about 15 minutes, until the onion becomes soft. Remove the bay leaves.
6. Add 1 cup of water and bring to a boil. Add the salt and pasta and lower heat. Cover and simmer for twenty minutes while stirring.
7. Serve with finely chopped parsley and cracked pepper on top.