Tapas – Octopus in Salsa

Ingredients for 2 servings:

• 70 g squid(s) (pieces in olive oil, drained weight)
• 300 g tomato concassée (tomato pulp, alternatively tomato pieces)
• 1 tbsp tomato paste
• 2 tsp paprika paste (available from Turkish grocers)
• 1 large garlic clove(s)
• ½ small onion(s)
• 4 tbsp olive oil
• 2 tbsp rosemary, dried, chopped
• 2 pinches of sugar
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Simple, flavorful recipe

This recipe is perfect for a tapas evening where several small dishes are served. The quantities should at least be doubled if the dish is to be served as a main course. Finely dice the onions and finely chop the garlic. Then add olive oil to a pan and heat over medium heat. The pan should not be too small. Add the onions, garlic, and rosemary and sauté until translucent. Be careful that the garlic and onions do not brown. Add the tomato and bell pepper paste and sauté briefly. Add the tomato pulp (not passata) or, alternatively, the tomato pieces. Add 2 pinches of sugar to balance the acidity of the tomatoes and bell pepper paste. However, a slight acidity should remain so that the dish with the fish tastes lighter. Season with pepper and salt. Simmer for at least 15-20 minutes over medium heat. If using tomato pieces, the cooking time may be slightly longer. The sauce should be relatively creamy and have a nice shine. Meanwhile, drain the squid and chop finely if necessary. Add the squid to the sauce and simmer on low heat for 3-5 minutes. Serve warm with crusty bread. The sauce can also be prepared the day before, allowing it to simmer overnight. The next day, simply bring to a boil and add the squid.