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 racions
Cuisine: greek
Ingredients: 1.000 g octopus cleaned; 250 ml red wine dry; 30 ml red wine vinegar; 1 u yellow onion chopped; 4 gra garlic minced; 30 g tomato paste; 2 u bay leaf; 30 ml olive oil; 1 ct salt; 0,5 ct black pepper freshly ground; 15 g fresh parsley chopped (opcional)

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.

Una recepta original de Forkin

Temps total: 1 h 50 min
Racions: 4
Dificultat: Mitjana
Per ració: 366 kcal

Sense gluten

Informació sobre al·lèrgens: pot contenir peix, mol·luscs i sulfits. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

1.000 goctopus, cleaned
250 mlred wine, dry
30 mlred wine vinegar
1 uyellow onion, chopped
4 gragarlic, minced
30 gtomato paste
2 ubay leaf
30 mlolive oil
1 ctsalt
0,5 ctblack pepper, freshly ground

garnish

15 gfresh parsley, chopped(opcional)

Estris

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

Elaboració

Pas a pas

1
If using fresh octopus, ensure it is thoroughly cleaned; if frozen, thaw completely and pat dry.
Uns 5 min
Nota de cuina: 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.
Uns 1 min
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.
Uns 7 min
Nota de cuina: Do not overcrowd the pot; sear in batches if necessary.
4
Remove the octopus from the pot and set aside.
Uns 1 min
5
Reduce the heat to medium, add the yellow onion to the pot, and sauté for 5-7 minutes until softened and translucent.
Uns 7 min
6
Stir in the garlic and tomato paste, cooking for another 1-2 minutes until fragrant.
Uns 2 min
Nota de cuina: 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.
Uns 1 min
Nota de cuina: This deglazing step adds flavor to the sauce.
8
Return the octopus to the pot, add the bay leaves, salt, and black pepper.
Uns 1 min
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.
Uns 1 h 20 min
Nota de cuina: 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.
Uns 5 min
Nota de cuina: Discard the bay leaves.
11
Return the sliced octopus to the sauce and stir to combine.
Uns 1 min
12
Serve warm, garnished with fresh parsley if desired.
Nota de cuina: This dish pairs well with crusty bread or a simple rice pilaf.

Per ració

Nutrició

30%Puntuació

Calories: 365,8kcal
Proteïnes: 46,3g
Hidrats de carboni: 9g
Greixos: 9,6g
Fibra: 1,4g
Sucre: 3,4g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover octopus in an airtight container in the refrigerator.

Com reescalfar-ho

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