AppetizerMain Course

Octopus in Red Wine

Name: Octopus in Red Wine
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4 порции
Cuisine: greek
Ingredients: 1000 g octopus cleaned; 250 ml red wine dry; 30 ml red wine vinegar; 1 бр. yellow onion chopped; 4 скилидка garlic minced; 30 g tomato paste; 2 бр. bay leaf; 30 ml olive oil; 1 ч.л. salt; 0,5 ч.л. black pepper freshly ground; 15 g fresh parsley chopped (по желание)

This traditional Greek appetizer features tender octopus braised in a rich red wine sauce with aromatic vegetables. The slow cooking process ensures a melt-in-your-mouth texture and deep, savory flavors. It's a perfect starter for a Mediterranean-inspired meal.

Оригинална рецепта от Forkin

Общо време: 1 ч 50 мин
Порции: 4
Трудност: Средна
На порция: 366 kcal

Без глутен

Информация за алергени: може да съдържа риба, мекотели и сулфити. Ако имате алергия, винаги проверявайте опаковките на съставките.

Подготовка

Съставки

1000 goctopus, cleaned
250 mlred wine, dry
30 mlred wine vinegar
1 бр.yellow onion, chopped
4 скилидкаgarlic, minced
30 gtomato paste
2 бр.bay leaf
30 mlolive oil
1 ч.л.salt
0,5 ч.л.black pepper, freshly ground

garnish

15 gfresh parsley, chopped(по желание)

Оборудване

wooden spoon · cutting board · knife · large heavy-bottomed pot

Начин на приготвяне

Стъпка по стъпка

1
If using fresh octopus, ensure it is thoroughly cleaned; if frozen, thaw completely and pat dry.
Около 5 мин
Бележка на готвача: To clean octopus, remove the beak and eyes, then rinse well under cold water.
2
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Около 1 мин
3
Add the octopus to the hot pot and sear for 5-7 minutes, turning occasionally, until it releases its liquid and begins to turn pink.
Около 7 мин
Бележка на готвача: Do not overcrowd the pot; sear in batches if necessary.
4
Remove the octopus from the pot and set aside.
Около 1 мин
5
Reduce the heat to medium, add the yellow onion to the pot, and sauté for 5-7 minutes until softened and translucent.
Около 7 мин
6
Stir in the garlic and tomato paste, cooking for another 1-2 minutes until fragrant.
Около 2 мин
Бележка на готвача: Be careful not to burn the garlic.
7
Pour in the red wine and red wine vinegar, scraping up any browned bits from the bottom of the pot.
Около 1 мин
Бележка на готвача: This deglazing step adds flavor to the sauce.
8
Return the octopus to the pot, add the bay leaves, salt, and black pepper.
Около 1 мин
9
Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and braise for 60-80 minutes, or until the octopus is very tender when pierced with a fork.
Около 1 ч 20 мин
Бележка на готвача: Cooking time can vary significantly depending on the size and type of octopus.
10
Once tender, remove the octopus from the pot and slice it into bite-sized pieces.
Около 5 мин
Бележка на готвача: Discard the bay leaves.
11
Return the sliced octopus to the sauce and stir to combine.
Около 1 мин
12
Serve warm, garnished with fresh parsley if desired.
Бележка на готвача: This dish pairs well with crusty bread or a simple rice pilaf.

На порция

Хранителни стойности

30%Оценка

Калории: 365,8kcal
Белтъчини: 46,3g
Въглехидрати: 9g
Мазнини: 9,6g
Фибри: 1,4g
Захари: 3,4g

Приблизителни стойности според количествата на съставките в рецептата. Те могат да варират според марките и замените.

Съхранете го добре

Съхранение

Store leftover octopus in an airtight container in the refrigerator.

Претопляне

Gently reheat on the stovetop over low heat until warmed through, or in a microwave.