Recipe for Octopus In Red Wine


2 lb octopus, cleaned and skinned ink sa; c reserved
1/3 cup olive oil
1 large onion, chopped
2 garlic cloves, crushed
1/2 cup dry red wine
4 tomatoes, peeled, seeded and choppe; d
2 tablespoon fresh chopped parsley
1 salt/pepper to taste
1 ink from octopus (optional)


Place octopus in a pan without any liquid, cover and simmer over heat for 15 minutes. The octopus will extrude its own juice and simmer in it. Drain the octopus and allow to cool slightly. Cut the head and tenacles into small pieces, stripping off suckers if desired. Heat the oil in a skillet and gently fry the onion until it is transparent, about 10 minutes. Add garlic and octopus pieces and stir over medium heat 5 minutes longer. Add wine and let the stew cook, uncovered until most of the wine has evaporated, about 10 minutes. Reduce heat and add the ink from the sac if desired, along with tomatoes, salt and pepper. Cover the pan, simmer gently over low heat 1 1/2 hours or until the octopus is tender. Add water during cooking if the mixture looks low in liquid or is scorching. Add most of the parsley, cook a bit more then serve hot with pasta or rice. Sprinkle remaining parsley over top.

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