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RECIPE:
Octopus with Tomato Sauce
CATEGORY:
Seafood
COUNTRY:
Mediterranean
SERVES: 4
INGREDIENT:
600 grams of fresh octopus,
2 tblsp olive oil, 1 chopped onion, 6 chopped garlic cloves, Provencal
herb mix (that includes oregano, rosemary, thyme, sage, savory and
basil), salt and pepper to taste, 1 cup red wine, 1 Kg can whole peeled
tomatoes, 2 potatoes, peeled and cut in cubes.
DIRECTION:
First precook the octopus in
salt water for about 15 to 20 minutes then remove the octopus let it
cool down a bit and cut it in small bite-size pieces, next heat up the
olive oil in a large pot, Add the onion, garlic and mixed herbs, stir
until onion becomes glassy and season with salt and pepper. Stir in the
octopus and wine and let it simmer about 4 minutes to blend the flavors,
add the tomatoes and potatoes, cover and simmer over low heat until
potatoes and octopus are tender, about 40 minutes. Serve with some wild
rice on the side.
Recommended Wine: A nice dry Macon Village, any nice Côtes
de Provence wine or a wine of Cassis that are white and rosé, and not to
be confused with crème de cassis!
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