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Slow Simmered Octopus

Ingredients
  Baby octopus 1 Kilogram, prepared
  Olive oil 1 Tablespoon
  Brown onion 200 Gram, chopped coarsely (1 Large One)
  Dry red wine 250 Milliliter (1 Cup)
  Canned tomatoes 800 Gram (2 Cans Of 400 Grams Each)
  Canned anchovy fillets 6 , chopped coarsely
  Tomato paste 60 Gram (1/4 Cup)
  Chopped fresh oregano 1⁄4 Cup (4 tbs)
  Garlic 3 Clove (15 gm), crushed
Directions

1.
Quarter each octopus.
2.
Heat oil in large pan; cook onion and garlic, stirring, until onion is soft.
3.
Add octopus; cook, stirring, until just changed in colour.
4.
Add wine; cook, stirring, about 5 minutes or until liquid is reduced by about one-third.
5.
Add undrained crushed tomatoes and remaining ingredients; simmer, uncovered, about 1 1/2 hours or until octopus is tender.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Seafood
Servings: 
8

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