Pick and Pay opened a new store at the V&A Waterfront in Cape Town in December of last year. It is a beautiful shop and an absolute haven for a foodie like me.
Because we live in Cape Town, everyone assumes that we have access to great seafood, but to be honest, I sometimes really battle to get good seafood. One of the main attractions, for me, at the Waterfront’s Pick and Pay is the wide selection of fish and seafood. Whenever I feel like cooking a seafood dish, I visit their store.
On a recent visit I bought some baby octopus and since it was quite cold in Cape Town at the time I decided to make a tomato stew with the baby octopus. I searched the Internet and found a recipe for an Italian stewed octopus and as usual I changed it a bit.
The octopus was very flavourful; I highly recommend this recipe.
- 30ml olive oil
- 2 spring onions, chopped
- 2 large garlic cloves, chopped
- 800g baby octopus, cleaned
- 1 x 410g tinned tomatoes
- 60ml chopped fresh parsley
- 2.5ml dried chilli flakes
- 5ml sugar
- salt and black pepper
- 100g Olives
- Rinse the octopus and clean well.
- Heat the olive oil in a large saucepan. Sauté the spring onions and garlic, taking care not to burn the garlic.
- Add the octopus, tomatoes, parsley, chilli flakes, sugar and season with salt and pepper.
- Cover and cook over very low heat, stirring occasionally, for 45 minutes.
- Add the olives and cook for another 30 minutes, or until the octopus is tender.
- Serve with some crusty bread or with rice.