Octopus in Wine
In Greece it is very common to eat different types of cephalopodes during lent; the smell of them cooking lingers in the air and makes them irresistible (to those who love these types of foods of course!). Serve this octopus dish hot with fresh, toasted bread. Try it also on jasmin or basmati rice as a main dish and match it with a fresh Greek Nemea wine!
1 octopus (800 g, approximately)
200 g of onions
300 g of ripe tomatoes
60 g of fennel leaves or dill
1 tbs of tomato paste
4 tbs of oil
1/2 cup of red wine
black pepper, freshly ground
- Clean and cut the onions in half then slice them.
- Wash the fennel or the dill, drain and chop.
- Dilute the tomato paste in ½ cup of water
1. Heat a wide, non-stick fry pan on medium heat.
2. Place the tentacles and the body in the pan. Sprinkle with a little salt and cook in its own juices for 15 minutes, turning once.
3. Remove the octopus from the pan, rinse well in tepid water and drain.
4. Chop the octopus into bite size pieces.
5. Heat the oil in a saucepan.
6. Add the onions and sauté over medium heat.
7. Add the octopus and sauté for 30 seconds.
8. Pour in the tomato paste and the wine, and add salt and pepper; bring to a boil.
9. Place the tomatoes and the fennel or dill on top, swirl the pan a little to distribute the ingredients and cover.
10. Simmer over low heat for 1 hour until the octopus is tender. Serve hot with fresh, toasted bread.