Baby octopus & green olive tagine

Baby octopus & green olive tagine

By
From
A Month in Marrakesh
Makes
4
Photographer
David Loftus

Ingredients

Quantity Ingredient
4 tablespoons extra-virgin olive oil
1kg baby octopus, cleaned
4 small onions, peeled and thinly sliced
garlic, peeled and thinly sliced
1 tablespoon flat-leaf parsley, finely chopped
1 tablespoon see method for ingredients
1/2 teaspoon * ras el hanout [rid:1553]
1/2 tablespoon ground ginger
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon coriander seeds
water
100g green olives, drained and stoned
arab-style flatbreads

Method

  1. Heat 4 tablespoons extra-virgin olive oil in a large saucepan over medium heat, then add 1kg baby octopus, cleaned, 4 small onions, peeled and thinly sliced, and 2 cloves garlic, peeled and thinly sliced and sauté for 5–7 minutes, or until softened.
  2. Add 1 tablespoon flat-leaf parsley, finely chopped, 1 tablespoon tomato purée, 1/2 teaspoon ras el hanout, 1/2 tablespoon ground ginger, 1 teaspoon paprika, 1 teaspoon ground cumin and 1 teaspoon coriander seeds and cook for 5 minutes, stirring continuously.
  3. Add water to just cover the mixture, then simmer over a low heat, covered, for 45 minutes, or until the octopus is tender and the sauce has thickened.
  4. Add 100g green olives, drained and stoned, during last 20 minutes of cooking. Serve immediately with Arab-style flatbread.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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