Wine-Braised Octopus with Herbs
Main Dishes | European cuisine
⏳ Time
1 hour
🥕 Ingredients
11
🍽️ Servings
5
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.
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