Greek Sweet Peas with Octopus (Arakas Laderos)
User Reviews
4.9
-
Prep Time
15 mins
-
Cook Time
1 hr
-
Total Time
1 hr 15 mins
-
Servings
8 servings
-
Course
Main Course
-
Cuisine
Greek
Greek Sweet Peas with Octopus (Arakas Laderos)
Description
Greek Sweet Peas with Octopus (Arakas Laderos) features octopus simmered over a base of sliced onions, carrot, and fennel, infused with balsamic vinegar, peppercorns, bay leaves, and thyme. The octopus is softened with long, gentle cooking, resulting in tender seafood pieces. Parallel to this, sweet peas are sautéed with finely chopped onion, carrot, and celery until caramelized, then combined with tomato paste, red wine, fresh tomato, and water, spiced with salt and pepper, and cooked until tender, forming a tomato-based sauce.
The final dish marries the tender octopus with the flavorful sweet pea sauce, creating a hearty and inviting recipe that brings out the unique textures of the octopus and the sweetness of the peas. The use of fresh herbs and slow simmering enhances the depth of flavor.
This dish is typically served garnished with fresh dill, which adds a bright aromatic finish. It can be a main course or a special seafood stew to enjoy with a rustic bread or as part of a Mediterranean-style meal.
Ingredients
For the octopus:
- 1.5 kg octopus
- 100 ml extra virgin olive oil Greek
- 1 onion thinly sliced, large
- 1 carrot cut into thin vertical slices, large
- 1 fennel cut into thin vertical slices
- 1 tbsp balsamic vinegar
- ½ tbsp peppercorns
- 2 bay leaf
- 6 thyme sprigs
For the peas:
- 1 kg sweet peas
- 1 onion finely chopped, small
- 100 g carrot finely chopped
- 800 g celery finely chopped
- 1 tbsp tomato paste
- 100 ml red wine
- 400 g tomato grated
- 100 ml water
- salt
- black pepper
To serve:
- dill
Instructions
For the octopus:
- At the bottom of a wide pot, spread the onion, carrot and fennel. Add the balsamic vinegar, peppercorns, bay leaves, thyme and set aside.
- Pierce the circumference of the octopus tooth with a straight knife and remove it.
- Cut the head of the octopus and cut it in four pieces. Divide the tentacles and place them over the vegetables.
- Sprinkle with a little olive oil, cover the pot with aluminum foil and simmer the octopus over low heat for 1 1/2 hour, until it softens. When ready, remove from heat and set aside.
For the peas:
- While the octopus is being cooked, we can start cooking the peas as well. Place a large pot over medium to high heat and let it heat well. Then add a little olive oil, onion, carrot, celery and sauté until caramelized.
- Once the vegetables are caramelized, add the tomato paste, sauté for 2-3 minutes and add wine. Let the alcohol evaporate, add the peas, tomato, water, salt and pepper and mix.
- Cover the pot with the lid and let the food boil for 20-25 minutes.
- After 25 minutes, transfer to a baking dish, add the octopus and cook in a preheated oven at 180°C (360 °F) for 10 to 15 minutes.
- When ready, serve the peas with octopus, sprinkling with some dill.
Notes
User Reviews
Overall Rating
4.9
You'll Also Love
