Wine-Braised Octopus with Herbs
Main Dishes • European
Description
Wine-Braised Octopus with Herbs
Ingredients
- Cilantro 1 bunch
- Octopus 1 piece
- Garlic 5 cloves
- Mild Chili Spice 1 piece
- Rosé Dry Wine 5 fl oz
- Thyme 10 sprigs
- Parsley 1 bunch
- Dried Rosemary a pinch
- Salad Potatoes 6 pieces
- Olive Oil 0 fl oz
- Onion 1 head
Step-by-Step Guide
Step 1
Let's start with the octopus. I had a frozen one, weighing about 2 kilograms. Thaw it; if time is limited, you can use warm water.
Step 2
Cut off the tentacles and pound them well with the flat side of a meat mallet; the head of the octopus is not eaten.
Step 3
Chop the garlic and finely dice the onion, then sauté them in a small amount of oil.
Step 4
Next, cut the tentacles into rings about 2 cm wide; during cooking, the octopus will reduce in size a bit.
Step 5
Add the octopus meat to a deep skillet with the onion and garlic and sauté it briefly; it will start to release water. After 5 minutes, add the red wine. Mix everything together.
Step 6
After another 20 minutes, add the chili pepper and dried spices. No need to add salt! The octopus meat is not bland on its own.
Step 7
If the water starts to evaporate, you can add a little warm water.
Step 8
Boil the potatoes and cut them slightly larger than for Olivier salad.
Step 9
At the end of cooking, add the chopped herbs and potatoes to the skillet with the octopus, and mix everything together.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!