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Oktapodi Krasato (Octopus in Red Wine)

Oktapodi Krasato (Octopus in Red Wine recipe image
This American main features Young octopus, Olive oil, Shallots, Red wine, Red wine vinegar. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 329.9
Dietary: Gluten-free
Description
This American main features Young octopus, Olive oil, Shallots, Red wine, Red wine vinegar. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 2 1/4 pound Young octopus
  • 8 tablespoon Olive oil
  • 12 ounce Shallots
  • 1/2 cup Red wine
  • 6 tablespoon Red wine vinegar
  • 8 ounce Canned tomatoes;
Directions
  1. 1
    roughly chopped 2 tb Tomato puree 4 Bay leaves 2 ts Dried oregano Black pepper 2 tb Parsley; chopped First clean the octopus.
  2. 2
    Pull off the tentacles, remove and discard the intestines and the ink sac, the eyes and the beak.
  3. 3
    Skin the octopus and wash and scrub it thoroughly to remove any traces of sand.
  4. 4
    Cut it into 1 1/2 to 2 inch pieces and put it into a saucepan over medium
  5. 5
    heat to release the liquid.
  6. 6
    Stir the octopus until this liquid has evaporated.
  7. 7
    Pour on the oil and stir the octopus to seal it on all sides.
  8. 8
    Add the whole onions and cook them, stirring once or twice, until they colour slightly.
  9. 9
    Add the wine, the vinegar, tomatoes, tomato puree, bay leaves, oregano and several grindings of pepper.
  10. 10
    Stir well,
  11. 11
    cover the pan and
  12. 12
    simmer very gently for 60 to 75 minutes, checking from time to time that the sauce has not dried out.
  13. 13
    If it does - and this would only happen if the heat were too high - add a little more wine or water.
  14. 14
    The octopus is cooked when it can be easily pierced with a skewer.
  15. 15
    The sauce should be thick, like a runny paste.
  16. 16
    If any of the liquid separates,
  17. 17
    remove the lid from the pan, slightly increase the
  18. 18
    heat and
  19. 19
    stir until some of the liquid evaporates and the sauce thickens.
  20. 20
    Discard the bay leaves and stir in the parsley.
  21. 21
    Taste the sauce and adjust the seasoning if necessary.
  22. 22
    Serve, if you like, with rice and a salad.
  23. 23
    A Greek essential is country bread to mop up the sauce.
  24. 24
    A Taste Of The Greek Islands by Pamela Westland found on rec.food.recipes Stephanie da Silva (), moderator

Nutrition Facts

Servings 4

Amount Per Serving
Calories 329.9kcal
% Daily Value *
Total Fat 30.4g47%
Saturated Fat 4.2g22%
Cholesterol 0.0mg0%
Sodium 11.9mg1%
Total Carbohydrate 8.7g3%
Dietary Fiber 2.4g10%
Sugars 5.4g
Protein 1.8g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: american, canned, krasato, main, octopus, oil, oktapodi, olive, red, shallots, simmering, title, tomatoes, vegan, vinegar, wine, young
Read it online: https://www.chefs-mate.com/recipe/oktapodi-krasato-octopus-in-red-wine/