octopus and shrimp with olives
MAKES: 4 servings
- 2 pounds octopus
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, minced
- 2 stalks celery, diced
- 12 large kalamata olives
- Frated zest and juice of 1 lemon
- ½ pint cherry tomatoes, halved
- Salt and freshly ground pepper
- 12 large shrimp, peeled and deveined (heads left intact)
- ¾ cup dry white wine
Place the octopus in a pot. Add enough water to cover, and bring to a boil. Cover and cook for 30 minutes. Remove from the heat, and set aside to cool.
In a large skillet over medium heat, warm the olive oil. Add the garlic, celery, olives and the lemon zest, and sauté for 5 minutes. Deglaze with the lemon juice, add the cherry tomatoes, and season with salt and pepper.
Drain the octopus, and peel off the outer skin, leaving the suckers intact. Add them to the skillet along with the shrimp. Deglaze with the wine, cover, and stew for 15 to 20 minutes. Transfer to a serving platter.
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