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Baby Octopus In Red Wine

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  Baby octopus 2 Pound (1 Kilogram)
  Oil 3 Tablespoon
  Shallots 6 , chopped
  Garlic 2 Clove (10 gm), crushed
  Dry red wine 4 Fluid Ounce (125 Milliliter)
  Chicken stock 4 Fluid Ounce (125 Milliliter)
  Canned tomatoes 14 Ounce, undrained and mashed (440 Gram)
  Grated lemon rind 1 Teaspoon
  Freshly ground black pepper To Taste
  Finely chopped coriander 2 Tablespoon

1. Remove tentacles, intestines and ink sac from octopus. Cut out the eyes and beak. Remove skin and rinse well.
2. Place octopus in a large saucepan, cover and simmer for 15 minutes. Drain off any juices and set aside to cool slightly.
3. Heat oil in a saucepan and cook shallots for 2-3 minutes. Add garlic and octopus and cook for 4-5 minutes. Pour wine into pan and cook over medium heat, until almost all the wine has evaporated.
4. Combine stock, tomatoes, lemon rind, pepper and coriander. Cover and simmer gently for 1 1/2 hours until octopus is tender.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
60 Minutes
Cook Time: 
120 Minutes
Ready In: 
180 Minutes

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1626 Calories from Fat 508

% Daily Value*

Total Fat 57 g88.3%

Saturated Fat 8.5 g42.5%

Trans Fat 0 g

Cholesterol 439 mg146.3%

Sodium 2824.8 mg117.7%

Total Carbohydrates 98 g32.6%

Dietary Fiber 9.4 g37.5%

Sugars 3.7 g

Protein 150 g300.4%

Vitamin A 159.1% Vitamin C 186.7%

Calcium 73.3% Iron 314.5%

*Based on a 2000 Calorie diet

1 Comment

Vicki.Johnson's picture
Baby Octopus In Red Wine Recipe