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: 1000 g octopus cleaned; 250 ml red wine dry; 30 ml red wine vinegar; 1 kos yellow onion chopped; 4 strok garlic minced; 30 g tomato paste; 2 kos bay leaf; 30 ml olive oil; 1 žlička salt; 0,5 žlička black pepper freshly ground; 15 g fresh parsley chopped (neobvezno)

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.

Izvirni recept avtorja Forkin

Skupni čas: 1 h 50 min
Porcije: 4
Zahtevnost: Srednje
Na porcijo: 366 kcal

Brez glutena

Informacije o alergenih: lahko vsebuje ribe, mehkužci in sulfiti. Če imate alergijo, vedno preverite embalažo sestavin.

Priprava

Sestavine

1000 goctopus, cleaned
250 mlred wine, dry
30 mlred wine vinegar
1 kosyellow onion, chopped
4 strokgarlic, minced
30 gtomato paste
2 kosbay leaf
30 mlolive oil
1 žličkasalt
0,5 žličkablack pepper, freshly ground

garnish

15 gfresh parsley, chopped(neobvezno)

Oprema

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

Postopek

Korak za korakom

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

Na porcijo

Hranilne vrednosti

30%Ocena

Kalorije: 365,8kcal
Beljakovine: 46,3g
Ogljikovi hidrati: 9g
Maščobe: 9,6g
Vlaknine: 1,4g
Sladkorji: 3,4g

Ocena temelji na količinah sestavin v receptu. Vrednosti se lahko razlikujejo glede na znamke in zamenjave.

Pravilno shranjevanje

Shranjevanje

Store leftover octopus in an airtight container in the refrigerator.

Pogrevanje

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