Hello There! Today’s recipe is an ode to Southern Italy, Naples to be more specific. I lived in Naples for a few months in 2019: it’s easily an all-time favorite city for foodies.
There’s (good) food in each and every corner of the city and it’s extremely cheap: the food is overall great despite it being a renowned tourist attraction.
Contrary to popular opinion, the best thing you can eat in Naples is not pizza (my friends are going to hate me, but you can’t find good all over Italy), but seafood.
Risotto alla Pescatora, Pasta alle vongole, Zuppa di Mare, are only few of the amazing dishes you can eat there. *I’m drooling as I’m typing this*
For today’s recipe a decided to put a little spin to the traditional Octopus Tomato Soup by adding one of my favorite whole-grain: spelt.
Spelt is rich in fiber, protein, zing and magnesium. Warning: it is closely related to wheat so, avoid or replace, if you’re looking for a gluten-free dish.
This is a super easy 9-step recipe: it’s perfect for those lazy days when you lack motivation to turn on the stove xD
PS: One last thing, both fresh and frozen octopus work for this recipe.
Without further ado, here are the ingredients and the recipe.
Bon Appetit!
Octopus Soup with Tomato and Spelt
Course: MainCuisine: ItalianDifficulty: Easy4
servings10
minutes50
minutesA little spin to the traditional Octopus Tomato Soup from Southern Italy.
Ingredients
850ml Vegetable stock (room temperature)
500g Octopus
1 can (= 400g) Peeled plum tomatoes
190g Spelt, uncooked (= 350g cooked)
1 Onion (finely chopped)
2 Garlic cloves (finely chopped)
2 tablespoons Olive oil
1 tablespoon Thyme
2 teaspoons Chilli powder (optional)
2 Bay leaves
Salt, to taste
Directions
- Cut the octopus in small pieces.
- Heat up olive oil in a large pan.
- Sauté the onion and garlic until golden.
- Add in the octopus. Cook for 2 minutes.
- Add in the tomatoes, thyme, chili powder and Bay leaves. Stir for 2 minutes.
- Add in the Spelt and the vegetable stock.
- Cook for 40 minutes.
- Salt to taste.
- Lightly drizzle live oil over plate just before serving.