Spicy Stewed Octopus
- 1 lb baby octopuses
- ½ cup extra virgin olive oil
- 2 onions
- red chili pepper , t.t.
- 1 ½ oz parsley
- salt and pepper t.t.
Clean the octopus in salted water and rinse well. Saute in the finely chopped onion in a pan with oil and peperoncino.
Then add the octopus, parsley, and a pinch of salt and pepper.
Cover the pan with a lid and cook over low heat for 2 hours, stirring the octopus from time to time with a wooden spoon.
Add a little water and let evaporate. Serve warm.
Did you know that…
In the biography of the last Aztec emperor, Montezuma, it says that while he was a prisoner of Cortès he spent his time eating foods flavored with red chili peppers?