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 portioner
Cuisine: greek
Ingredients: 1.000 g octopus cleaned; 250 ml red wine dry; 30 ml red wine vinegar; 1 stk. yellow onion chopped; 4 fed garlic minced; 30 g tomato paste; 2 stk. bay leaf; 30 ml olive oil; 1 tsk. salt; 0,5 tsk. black pepper freshly ground; 15 g fresh parsley chopped (valgfrit)

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.

En original opskrift af Forkin

Tid i alt: 1 t. 50 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 366 kcal

Glutenfri

Allergenoplysninger: kan indeholde fisk, bløddyr og sulfitter. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

1.000 goctopus, cleaned
250 mlred wine, dry
30 mlred wine vinegar
1 stk.yellow onion, chopped
4 fedgarlic, minced
30 gtomato paste
2 stk.bay leaf
30 mlolive oil
1 tsk.salt
0,5 tsk.black pepper, freshly ground

garnish

15 gfresh parsley, chopped(valgfrit)

Udstyr

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

Fremgangsmåde

Trin for trin

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

Pr. portion

Næringsindhold

30%Score

Kalorier: 365,8kcal
Protein: 46,3g
Kulhydrat: 9g
Fedt: 9,6g
Kostfibre: 1,4g
Sukker: 3,4g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover octopus in an airtight container in the refrigerator.

Genopvarmning

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