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

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.

Een origineel recept van Forkin

Totale tijd: 1 uur 50 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 366 kcal

Glutenvrij

Allergeneninformatie: kan vis, weekdieren en sulfieten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

1.000 goctopus, cleaned
250 mlred wine, dry
30 mlred wine vinegar
1 styellow onion, chopped
4 teentjegarlic, minced
30 gtomato paste
2 stbay leaf
30 mlolive oil
1 tlsalt
0,5 tlblack pepper, freshly ground

garnish

15 gfresh parsley, chopped(optioneel)

Keukengerei

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

De bereidingswijze

Stap voor stap

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

Per portie

Voedingswaarden

30%Score

Calorieën: 365,8kcal
Eiwit: 46,3g
Koolhydraten: 9g
Vet: 9,6g
Vezels: 1,4g
Suiker: 3,4g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftover octopus in an airtight container in the refrigerator.

Opwarmen

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