Baby Octopus In Red Wine
|Baby octopus||2 Pound (1 Kilogram)|
|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.