Oktapodi krasato (octopus in red wine)

4 Servings

Ingredients

Quantity Ingredient
2¼ pounds Young octopus
8 tablespoons Olive oil
12 ounces Shallots
½ cup Red wine
6 tablespoons Red wine vinegar
8 ounces Canned tomatoes; roughly chopped
2 tablespoons Tomato puree
4 Bay leaves
2 teaspoons Dried oregano
Black pepper
2 tablespoons Parsley; chopped

Directions

First clean the octopus. Pull off the tentacles, remove and discard the intestines and the ink sac, the eyes and the beak. Skin the octopus and wash and scrub it thoroughly to remove any traces of sand. Cut it into 1½ to 2 inch pieces and put it into a saucepan over medium heat to release the liquid. Stir the octopus until this liquid has evaporated.

Pour on the oil and stir the octopus to seal it on all sides. Add the whole onions and cook them, stirring once or twice, until they colour slightly.

Add the wine, the vinegar, tomatoes, tomato puree, bay leaves, oregano and several grindings of pepper. Stir well, cover the pan and simmer very gently for 60 to 75 minutes, checking from time to time that the sauce has not dried out. If it does - and this would only happen if the heat were too high - add a little more wine or water. The octopus is cooked when it can be easily pierced with a skewer.

The sauce should be thick, like a runny paste. If any of the liquid separates, remove the lid from the pan, slightly increase the heat and stir until some of the liquid evaporates and the sauce thickens.

Discard the bay leaves and stir in the parsley. Taste the sauce and adjust the seasoning if necessary.

Serve, if you like, with rice and a salad. A Greek essential is country bread to mop up the sauce.

A Taste Of The Greek Islands by Pamela Westland found on rec.food.recipes Stephanie da Silva (arielle@...), moderator

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