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

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.

Izvorni recept autora Forkin

Ukupno vrijeme: 1 h 50 min
Porcije: 4
Težina: Srednje
Po porciji: 366 kcal

Bez glutena

Informacije o alergenima: može sadržavati riba, mekušci i sulfiti. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.

Priprema

Sastojci

1.000 goctopus, cleaned
250 mlred wine, dry
30 mlred wine vinegar
1 komyellow onion, chopped
4 češanjgarlic, minced
30 gtomato paste
2 kombay leaf
30 mlolive oil
1 žličicasalt
0,5 žličicablack pepper, freshly ground

garnish

15 gfresh parsley, chopped(neobavezno)

Oprema

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

Postupak

Korak po korak

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

Po porciji

Nutritivne vrijednosti

30%Ocjena

Kalorije: 365,8kcal
Bjelančevine: 46,3g
Ugljikohidrati: 9g
Masti: 9,6g
Vlakna: 1,4g
Šećeri: 3,4g

Procijenjeno prema količinama sastojaka u receptu. Vrijednosti mogu varirati ovisno o robnim markama i zamjenama.

Pravilno čuvanje

Čuvanje

Store leftover octopus in an airtight container in the refrigerator.

Podgrijavanje

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