The octopus is a mainstay of the island’s cuisine. Local cooks take their inspiration from the ingredients of their place and prepare them in many variations. This dish is made with the so-called “Mavromatika” beans grown in Paros. The “scented” dimension of the recipe is ensured by the tangerine and the wine, with a result which justifies the audacity of the association. For the preparation of this dish we will use a dry rosé wine from the Cyclades, which will be served to accompany the dish.
Ingredients for 4 portions
- 300 g black-eyed peas
- “Mavromatika”
- 1 kg of octopus
- 2 cloves of garlic
- 3 small green onions
- 5 tbsp. of olive oil
- 1 chopped onion
- 1 sprig of rosemary
- 4 mint leaves, chopped
- 1 peeled tangerine without seeds
- 1 cup of rosé wine
- juice of a tangerine
- freshly ground pepper
Preparation
In a large saucepan, brown the octopus with the onion and the garlic, drizzle with the wine and add the rosemary. Lower the heat and let the octopus boil until it softens slightly, for about 40 minutes. Remove the pan from the heat and set aside the octopus until it cools down. Once it’s ready, cut it into oblique slices. Put the beans in a saucepan with plenty of cold water until it covers them. Boil the beans for about 1 hour until tenderness.
Drain them in a colander and let them cool down. In a bowl, add the olive oil, pepper and tangerine juice and mix well until the sauce sets.
Pour the beans over the octopus, add the sauce and garnish with slices of tangerine and mint.
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