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Octopus in red wine & tomato
Octopus in red wine & tomato
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Ingredients:
  • 750g cleaned baby octopus
  • 18.20 gm olive oil
  • 1 medium brown onion, finely chopped
  • 2 (about 300g) ripe tomatoes, finely chopped
  • 44.40 gm tomato paste
  • 62.50 ml shredded fresh basil
  • 125mls (1/2 cup) red wine
  • 30.00 ml white or red wine vinegar
  • 2 garlic cloves, crushed
  • 9.00 gm sugar
  • 1 tsp dried oregano leaves
  • Ground black pepper, to taste
Instructions:
  • In a spacious glass or ceramic dish, mix the wine, vinegar, garlic, sugar, oregano, and pepper thoroughly to create the marinade.
  • Combine the octopus with the marinade, ensuring even distribution. Refrigerate for a minimum of 3 hours to enhance flavors.
  • In a large saucepan over medium heat, sizzle the olive oil. Toss in the onion and sauté until soft, about 5 minutes. Crank up the heat, then add the tomatoes and cook for 2 more minutes, stirring occasionally.
  • Combine tomato paste, octopus, and marinade in a pot. Bring to a boil, then lower heat. Simmer partially covered for 45-50 minutes until octopus is tender and sauce is reduced by half.
  • Add 2 tablespoons of fresh basil and taste for seasoning. Serve garnished with the rest of the basil.

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