Gastronomixs

Octopus braised in tomato and red wine

The acidity of the tomato and red wine tenderises the structure of the octopus, resulting in a beautifully tender meat and a fantastic flavour.

Makes 1250g.

Octopus braised in tomato and red wine

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Ingredients

1

kg

octopus

2

 

red onions

2

cloves

garlic, finely chopped

100

ml

red wine

300

g

tomato passata

5

leaves

sage

As needed:

 

extra virgin olive oil

As needed:

 

salt and pepper

Preparation method

  • Clean the octopus (see component: Cleaning octopus).
  • Slice the red onion into rings of 1cm.
  • Braise the onion rings in a little olive oil in a casserole dish until they are soft and translucent.
  • Add the garlic and fry briefly.
  • Deglaze with the red wine.
  • Add the tomato passata and bring to the boil.
  • Season to taste with salt and pepper.
  • Add the octopus.
  • Cover with a lid or greaseproof paper.
  • Cook for two to two-and-a-half hours on low heat.
  • Add the sage just before serving.

Serving suggestions

  • Serve with rice or potatoes and grilled vegetables.
  • As a component in a composition with grilled tomato, onion, and pasta.
  • Delicious served with a black rice pilaf and a component of fennel.

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