💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › europe › greek › oktapodi-k… captured on 2022-07-16 at 18:21:25.

View Raw

More Information

⬅️ Previous capture (2022-06-11)

-=-=-=-=-=-=-



                  OKTAPODI KRASATO (OCTOPUS IN RED WINE)

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/4   lb           Young octopus
   8       tb           Olive oil
  12       oz           Shallots
     1/2   c            Red wine
   6       tb           Red wine vinegar
   8       oz           Canned tomatoes
                        -roughly chopped
   2       tb           Tomato puree
   4                    Bay leaves
   2       ts           Dried oregano
                        Black pepper
   2       tb           Parsley -- chopped

  First clean the octopus.  Pull off the tentacles,
  remove and discard 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 1 1/2 to 2 inch pieces and put it into a
  saucepan over medium heat to release the liquid.  Stir
  the octopus until this liquid has evaporated.
  
  Pour on the oil and stir the octopus to seal it on all
  sides.  Add the whole onions and cook them, stirring
  once or twice, until they colour slightly.
  
  Add 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 60 to
  75 minutes, checking from time to time that the sauce
  has not dried out.  If it does - and this would only
  happen if the heat were too high - add a little more
  wine or 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 until some of the
  liquid evaporates and the sauce thickens. Discard the
  bay leaves and stir in the parsley.  Taste the sauce
  and adjust the seasoning if necessary.
  
  Serve, if you like, with rice and a salad.  A Greek
  essential is country bread to mop up the sauce.
  
  A Taste Of The Greek Islands by Pamela Westland
  
  found on rec.food.recipes Stephanie da Silva
  (arielle@taronga.com), moderator
 


                   - - - - - - - - - - - - - - - - - -