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Baby Octopus In Red Wine

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Ingredients
  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
Directions

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: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Seafood
Preparation Time: 
60 Minutes
Cook Time: 
120 Minutes
Ready In: 
180 Minutes

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4.05
Average: 4.1 (14 votes)

1 Comment

Vicki.Johnson's picture
Not to hard.