Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1 kg (2.25lb) young octopus
- 8 Tbsp. extra virgin olive oil
- 350 gm (12oz) small onions or possibly shallots
- 150 ml (0.25pint) red wine
- 6 Tbsp. red wine vinegar
- 225 gm (8oz) canned tomatoes, roughly minced
- 2 Tbsp. tomato puree
- 4 x bay leaves
- 2 tsp dry oregano
- Â Â black pepper
- 2 Tbsp. minced parsley
Direcciones
- First clean the octopus. Pull off the tentacles, remove and throw away the intestines and the ink sac, the eyes and the beak. Skin the octopus and wash and scrub it thoroughly to remove any traces of sand.
- Cut it into 4-5cm (1.5-2inch) pcs and put it into a saucepan over medium heat to release the liquid. Stir the octopus till this liquid has evaporated.
- Pour on the oil and stir the octopus to seal it on all sides. Add in the whole onions and cook them, stirring once or possibly twice, till they colour slightly.
- Add in the wine, the vinegar, tomatoes, tomato puree, bay leaves, oregano and several grindings of pepper. Stir well, cover the pan and simmer very gently for 1-1.25 hours, checking from time to time which the sauce has not dry out. If it does - and this would only happen if the heat were too high - add in a little more wine or possibly water. The octopus is cooked when it can be easily pierced with a skewer.
- The sauce should be thick, like a runny paste. If any of the liquid separates, remove the lid from the pan, slightly increase the heat and stir till some of the liquid evaporates and the sauce thickens.
- Throw away the bay leaves and stir in the parsley. Taste the sauce and adjust the seasoning if necessary.
- Serve, if desired, with rice and a salad. A Greek essential is country bread to mop up the sauce.
- SERVES 4-6.
- PICKLED OCTOPUS (Htapothi toursi)
- 1kg (2.25lb) young octopus150ml (0.25pint) olive oil150ml (0.25pint) red wine vinegar4 cloves garlicsalt and black pepper4-6 stalks thyme or possibly 1tsp dry thymelemon wedges, to serve
- DIRECTIONSPrepare and wash the octopus (as in Octopus in Red Wine). Place the head and tentacles in a pan with 6-8tbsp water, cover and simmer for 1-1.25 hrs till it is tender. Test it with a skewer. Drain off any remaining liquid and set aside to cold.
- Cut the flesh into 12mm (0.5inch) strips and pack them loosely into a screw-topped jar. Mix sufficient oil and vinegar to fill the jar - the exact amount will depend on the relative volumes of the seafood and the container - stir in the garlic and season with salt and pepper.
- If you are using dry thyme, mix it with the liquid at this stage.
- Pour it over the octopus, making sure which every last piece is completely immersed. If you are using thyme stalks, push them into the jar.
- Cover the jar and set it aside for at least 4-5 days before using.
- To serve, drain the octopus and serve it on small individual plates or possibly saucers with the lemon wedges.
- Cubes of at least one-day old bread, speared on cocktail sticks, are the usual accompaniment.
- SERVES 8
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 477g | |
| Recipe makes 4 servings | |
| Calories 456 | |
| Calories from Fat 259 | 57% |
| Total Fat 29.27g | 37% |
| Saturated Fat 4.3g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 105mg | 35% |
| Sodium 120mg | 5% |
| Potassium 317mg | 9% |
| Total Carbs 11.38g | 3% |
| Dietary Fiber 2.3g | 8% |
| Sugars 5.19g | 3% |
| Protein 32.93g | 53% |
