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Рецепт Oktapodi Krasato (Octopus In Red Wine)
by Global Cookbook

Oktapodi Krasato (Octopus In Red Wine)
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Ингредиенты

  • 2 1/4 lb Young octopus
  • 8 Tbsp. Extra virgin olive oil
  • 12 ounce Shallots
  • 1/2 c. Red wine
  • 6 Tbsp. Red wine vinegar
  • 8 ounce Canned tomatoes, roughly minced
  • 2 Tbsp. Tomato puree
  • 4 x Bay leaves
  • 2 tsp Dry oregano
  •     Black pepper
  • 2 Tbsp. Parsley, minced

Инструкции

  1. First clean the octopus. Pull off the tentacles, remove and throw away 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 1 1/2 to 2 inch pcs and put it into a saucepan over medium heat to release the liquid. Stir the octopus till this liquid has evaporated.
  2. Pour on the oil and stir the octopus to seal it on all sides. Add in the whole onions and cook them, stirring once or possibly twice, till they colour slightly.
  3. Add in 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 60 to 75 min, checking from time to time which the sauce has not dry out. If it does - and this would only happen if the heat were too high - add in a little more wine or possibly water. The octopus is cooked when it can be easily pierced with a skewer.
  4. 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 till some of the liquid evaporates and the sauce thickens. Throw away the bay leaves and stir in the parsley. Taste the sauce and adjust the seasoning if necessary.
  5. Serve, if desired, with rice and a salad. A Greek essential is country bread to mop up the sauce.
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