Greek Sweet Peas with Octopus (Arakas Laderos)
“Arakas” is a Greek word that translates to “peas” in English. In Greek cuisine, “arakas” refers to a variety of dishes that feature peas as the main ingredient. One popular preparation is “arakas laderos,” which is a simple and flavorful dish made with peas cooked in a tomato-based sauce.
This delightful recipe by Chef Giorgos Tsoulis enriches the traditional arakas laderos recipe with the addition of octopus. The combination of tender octopus and nutritious peas creates a harmonious and flavorsome dish that will transport you to the sun-kissed shores of Greece.
This dish embodies the essence of Greek cuisine, showcasing the harmonious combination of seafood and legumes. With every bite, you’ll be transported to the country’s picturesque coastal villages, where the flavors of the sea mingle with the freshness of the land.
So, indulge in this culinary delight and let the flavors of arakas laderos transport you to the azure waters of the Mediterranean.
Enjoy the full recipe below!
Greek Sweet Peas with Octopus (Arakas Laderos)
Ingredients
For the octopus:
- 1.5 kg octopus
- 100 ml Greek extra virgin olive oil
- 1 large onion thinly sliced
- 1 large carrot cut into thin vertical slices
- 1 fennel cut into thin vertical slices
- 1 tbsp balsamic vinegar
- ½ tbsp peppercorns
- 2 bay leaves
- 6 sprigs thyme
For the peas:
- 1 kg sweet peas
- 1 small onion finely chopped
- 100 g carrots finely chopped
- 800 g celery finely chopped
- 1 tbsp tomato paste
- 100 ml red wine
- 400 g grated tomato
- 100 ml water
- salt
- pepper
To serve:
- dill
Instructions
For the octopus:
- At the bottom of a wide pot, spread the onion, carrot and fennel. Add the balsamic vinegar, peppercorns, bay leaves, thyme and set aside.
- Pierce the circumference of the octopus tooth with a straight knife and remove it.
- Cut the head of the octopus and cut it in four pieces. Divide the tentacles and place them over the vegetables.
- Sprinkle with a little olive oil, cover the pot with aluminum foil and simmer the octopus over low heat for 1 1/2 hour, until it softens. When ready, remove from heat and set aside.
For the peas:
- While the octopus is being cooked, we can start cooking the peas as well. Place a large pot over medium to high heat and let it heat well. Then add a little olive oil, onion, carrot, celery and sauté until caramelized.
- Once the vegetables are caramelized, add the tomato paste, sauté for 2-3 minutes and add wine. Let the alcohol evaporate, add the peas, tomato, water, salt and pepper and mix.
- Cover the pot with the lid and let the food boil for 20-25 minutes.
- After 25 minutes, transfer to a baking dish, add the octopus and cook in a preheated oven at 180°C (360 °F) for 10 to 15 minutes.
- When ready, serve the peas with octopus, sprinkling with some dill.
Notes
