Ingredients:
- 1 kg [or 2.20462 0.00] young octopus
- 8 tbl [or 118.2944 0.00] olive oil
- 350 g [or 11.9 0.00] small onions or shallots
- 150 ml [or 5.279265 0.00] red wine
- 6 tbl [or 88.7208 0.00] red wine vinegar
- 225 g [or 7.65 0.00] canned tomatoes, roughly chopped
- 2 tbl [or 29.5736 0.00] tomato puree/paste
- 4 bay leaves
- 2 tsp [or 9.85784 0.00] dried oregano
- black pepper
- 2 tbl [or 29.5736 0.00] chopped parsley
Directions:
First clean the octopus. Pull off the tentacles, remove and discard
the intestines and the ink sac, the eyes and the beak. Skin the
octopus and wash and scrub it thoroughly to remove any traces of sand.
Cut it into 4-5cm (1.5-2inch) pieces and put it into a saucepan over
medium heat to release the liquid. Stir the octopus until this liquid
has evaporated.
Pour on the oil and stir the octopus to seal it on all sides. Add the
whole onions and cook them, stirring once or twice, until they colour
slightly.
Add the wine, the vinegar, tomatoes, tomato puree, bay leaves, oregano
and several grindings of pepper. Stir well, cover the pan and simmer
very gently for 1-1.25 hrs, checking from time to time that the sauce
has not dried out. If it does - and this would only happen if the
heat were too high - add a little more wine or water. The octopus is
cooked when it can be easily pierced with a skewer.
The sauce should be thick, like a runny paste. If any of the liquid
separates, remove the lid from the pan, slightly increase the heat and
stir until some of the liquid evaporates and the sauce thickens.
Discard the bay leaves and stir in the parsley. Taste the sauce and
adjust the seasoning if necessary.
Serve, if you like, with rice and a salad. A Greek essential is
country bread to mop up the sauce.
SERVES 4-6.
the intestines and the ink sac, the eyes and the beak. Skin the
octopus and wash and scrub it thoroughly to remove any traces of sand.
Cut it into 4-5cm (1.5-2inch) pieces and put it into a saucepan over
medium heat to release the liquid. Stir the octopus until this liquid
has evaporated.
Pour on the oil and stir the octopus to seal it on all sides. Add the
whole onions and cook them, stirring once or twice, until they colour
slightly.
Add the wine, the vinegar, tomatoes, tomato puree, bay leaves, oregano
and several grindings of pepper. Stir well, cover the pan and simmer
very gently for 1-1.25 hrs, checking from time to time that the sauce
has not dried out. If it does - and this would only happen if the
heat were too high - add a little more wine or water. The octopus is
cooked when it can be easily pierced with a skewer.
The sauce should be thick, like a runny paste. If any of the liquid
separates, remove the lid from the pan, slightly increase the heat and
stir until some of the liquid evaporates and the sauce thickens.
Discard the bay leaves and stir in the parsley. Taste the sauce and
adjust the seasoning if necessary.
Serve, if you like, with rice and a salad. A Greek essential is
country bread to mop up the sauce.
SERVES 4-6.
Category:
Dinner-Fish