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Foodgeek: |
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Servings: |
1 recipe |
Prep. Time: |
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Ingredients: |
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1 lg. octopus (get your fishmonger to clean it for you; keep the ink sac)
1/2 pint olive oil
1-1/2 lb. shallots, peeled
1 tbsp. tomato paste
2 bay leaves
2 cloves garlic
1 lg. wine glass of good red wine
Salt and pepper, to taste
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Directions:
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Cut the octopus into pieces about 2-inches long and put into a pan without water. Leave on a low heat for about 20 minutes until the juices have run out and evaporated. Shake every so often to avoid sticking. Add the oil, shallots, bay leaves, garlic and tomato paste. Add 2 tbsp. water and stir well for about five minutes. Next put in the wine and the ink from the octopus (if you want to) and add enough water to just cover the contents of the pan. Cook very gently for about one and a half hours. The octopus should be tender. Serve with plain rice.
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If you like Octopus this is a very good way to cook it and keep it tender.
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