Octopus Giouvetsi with Orzo and Red Wine
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Ingredients
- 600 g prepared octopus, cut into chunks
- 1 onion
- 3 garlic cloves
- 600 g tinned chopped tomatoes
- 200 g orzo
- 150 ml red wine
- 2 bay leaves
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 472 kcal
- Protein
- 30.8 g
- Carbohydrate
- 48.5 g
- of which sugars
- 8.5 g
- Fat
- 12.8 g
- of which saturates
- 2 g
- Fibre
- 3.7 g
- Salt
- 0.92 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 160C (140C fan, gas 3). Finely chop the onion and crush the garlic.
- 2
Heat the olive oil in a flameproof casserole and soften the onion for 6 minutes, then stir in the garlic for 1 minute.
- 3
Add the octopus, tinned chopped tomatoes, red wine, bay leaves and 300ml water. Season well.
- 4
Cover and transfer to the oven for 55 minutes until the octopus is tender when pierced with a knife.
- 5
Remove the bay leaves, stir in the orzo and 250ml boiling water, cover and return to the oven for 18 minutes until the orzo is tender.
- 6
Stir well and serve hot straight from the dish.
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