Baby Octopus In Red Wine Recipe
Ingredients
| 1 kg / 2 lb baby octopus | ||
| Oil | 3 Tablespoon | |
| Shallots | 6 , chopped | |
| Garlic | 2 Clove (5gm), crushed | |
| 125 ml / 4 fl oz dry red wine | ||
| 125 ml / 4 fl oz chicken stock | ||
| 440 g / 14 oz canned tomatoes, undrained and mashed | ||
| 1 teaspoon grated lemon rind | ||
| black pepper | 1 | |
| Coriander | 2 Tablespoon, finley chopped | |
Directions
1. Remove tentacles, intestines and ink sac from octopus. Cut out the eyes and beak. Remove skin and rinse well.
2. Place octopus in a large saucepan, cover and simmer for 15 minutes. Drain off any juices and set aside to cool slightly.
3. Heat oil in a saucepan and cook shallots for 2-3 minutes. Add garlic and octopus and cook for 4-5 minutes. Pour wine into pan and cook over medium heat, until almost all the wine has evaporated.
4. Combine stock, tomatoes, lemon rind, pepper and coriander. Cover and simmer gently for 1 1/2 hours until octopus is tender.
2. Place octopus in a large saucepan, cover and simmer for 15 minutes. Drain off any juices and set aside to cool slightly.
3. Heat oil in a saucepan and cook shallots for 2-3 minutes. Add garlic and octopus and cook for 4-5 minutes. Pour wine into pan and cook over medium heat, until almost all the wine has evaporated.
4. Combine stock, tomatoes, lemon rind, pepper and coriander. Cover and simmer gently for 1 1/2 hours until octopus is tender.
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