Créé avec l’IA
Spicy Tomato-Octopus Linguine Stew with Feta and Lime
65 min 571 kcal par portion Facile
Ingrédients
4 Portions
- Dry linguine, broken into short pieces300 g
- Cleaned octopus750 g
- Onion, chopped250 g
- Garlic, minced40 g
- Tomatoes, crushed1000 g
- Halal-certified feta cheese, crumbled200 g
- Mushrooms, quartered300 g
- Lime150 g
- Butter25 g
- Red chili peppers, minced25 g
- Water750 ml
Instructions
- 1
Place the cleaned octopus in a large pot with 750 ml of water. Bring to a gentle boil, cover, and simmer over low heat for 40–60 minutes, or until the thickest part of the octopus is tender when pierced with a knife.
- 2
Transfer the cooked octopus to a cutting board and reserve the cooking liquid. When cool enough to handle, cut the octopus into bite-sized pieces.
- 3
Melt the butter in a large, heavy pot over medium heat. Add the chopped onion and cook for 6–8 minutes, stirring occasionally, until softened.
- 4
Add the minced garlic and red chili peppers. Cook for 1 minute, stirring continuously, until fragrant.
- 5
Add the quartered mushrooms and cook for 5–6 minutes, stirring occasionally, until they begin to soften and release their moisture.
- 6
Stir in the crushed tomatoes and 500 ml of the reserved octopus cooking liquid. Bring the mixture to a gentle simmer and cook uncovered for 10 minutes.
- 7
Add the broken linguine and stir well. Simmer for 10–12 minutes, stirring frequently to prevent sticking. Add more reserved cooking liquid as needed to maintain a loose, stew-like consistency.
- 8
