Purpiteddi affucati: baby octopus winter delight

I just want to share this simple fish recipe which I love to make especially in winter time.
In Sicily, fish is popular all year round, not just in summer, but the recipes might change adapting both to the kind of fish available in a specific time of the year, to the other produce in season and even to the weather. This is a lovely warm, soupy recipe which can be served as an antipasto or a main course.

Purpiteddi affucati:

1 kg baby octopus
1 tbsp tomato paste (sicilian "strattu")
1/2 glass full bodied red wine (I use good quality Nero d'Avola)
1 glove chopped garlic (if you can find spring garlic, use that instead)
8 tbsp extra virgin olive oil
2 red chillies, de-seeded and chopped
4 tbsp chopped parsley

1. Heat 6 tbsp extra virgin olive oil in a saucepan over medium heat. Gently fry the garlic and chillies, for a couple of minutes without letting them burn.

2. Add the octopus and fry for few minutes, turning just once, until they turn white.

3. Pour in the wine and simmer briskly to let the alcohol evaporate.

4. Then add the tomato paste previously dissolved in a glass of hot water and simmer for 3-4 minutes. Season with salt and simmer for 8-10 minutes more.

5 . Drizzle with extra virgin olive oil, sprinkle with parsley and serve hot with good quality bread. Here we have it with "pani ri casa", home made bread, prepared with "cruscenti" (mother yeast).

Enjoy!