COLLECTION: Octopus recipes

From: pry@norasia.com (Peter Ryall)

Date: Thu, 4 Nov 93 09:46:14 +0100

A Taste Of The Greek Islands by Pamela Westland.

OCTOPUS IN RED WINE (Htapothi krasato)

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this one's REALLY good ...

INGREDIENTS

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kg (2.25lb) young octopus

tbsp olive oil

50g (12oz) small onions or shallots

50ml (0.25pint) red wine

tbsp red wine vinegar

25g (8oz) canned tomatoes, roughly chopped

tbsp tomato puree

bay leaves

tsp dried oregano

black pepper

2tbsp chopped parsley

DIRECTIONS

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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 4-5cm (1.5-2inch) 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 1-1.25 hrs, 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.

http://www.cs.cmu.edu/~mjw/recipes/seafood/octopus-coll.html (1 of 3) [12/17/1999 11:55:43 AM]

Seafood Recipes