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    • Octopus and Tomato Soup

    Octopus and Tomato Soup

    Mark Sharron
    Easy
    25 minutes
    2

    Octopus and Tomato Soup is a hearty, flavorful dish that is perfect for any occasion. It is easy to prepare and can be served as a main course or a side dish. This soup is nutritious and made with fresh ingredients such as octopus, tomatoes, onions, celery, garlic, and herbs. The combination of the natural sweetness of the tomatoes, the savoury flavour of the octopus, and the earthiness of the herbs make this soup a delicious and healthy meal.

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    Ingredients

    • 1 large octopus, cleaned and cut into small pieces
    • 2 tablespoons olive oil
    • 1 onion, finely chopped
    • 1 celery stalk, finely chopped
    • 2 cloves garlic, minced
    • 2 tablespoons tomato paste
    • 1 teaspoon dried oregano
    • 1/2 teaspoon smoked paprika
    • 1/4 teaspoon red pepper flakes
    • 4 cups vegetable broth
    • 2 cups diced tomatoes
    • 1/4 cup chopped fresh parsley
    • Salt and freshly ground black pepper, to taste
    • Chopped fresh parsley, for garnish (optional)

    Method

    • Step-by-Step Method for Octopus and Tomato Soup
    • Prepare all ingredients: clean and cut octopus into small pieces, finely chop onion and celery, mince garlic, chop parsley.
    • In a large pot, heat olive oil over medium heat until shimmering.
    • Add chopped onion and celery to the pot and sauté until soft and translucent.
    • Add minced garlic to the pot and cook for about 1 minute, stirring constantly to avoid burning.
    • Stir in tomato paste, dried oregano, smoked paprika, and red pepper flakes; cook while stirring for 2 minutes to develop flavors.
    • Add the prepared octopus pieces to the pot, stirring to coat them evenly with the aromatic base.
    • Pour in the vegetable broth and diced tomatoes, ensuring all ingredients are submerged.
    • Bring the mixture to a gentle simmer over medium heat.
    • Reduce heat to low, cover the pot, and cook gently for 45-60 minutes until octopus is tender.
    • Season the soup with salt and freshly ground black pepper to taste.
    • Stir in chopped fresh parsley just before serving for brightness.
    • Ladle the soup into bowls while hot.
    • Garnish each serving with additional chopped fresh parsley if desired.
    • Serve the soup with crusty bread or a slice of lemon on the side for added flair.