Recipe for Octopus au vin
INGREDIENTS FOR 3-4 PERSONS
• 1kg of octopus • cup of olive oil • 2 chopped cloves of garlic • 2 medium chopped onions
• 1 cup of red wine • 3 seeds of allspice • 1 bay • Salt, pepper
PREPARATION
Wash the octopus, put in a pot and cook it in very low temperature without adding any water because it will emit its own liquids. As soon as it starts boiling, throw the water it has emitted. Rebraise without water until it is mild. Drain it. Cut it into small pieces. Pour olive oil in a pot and sauté the onion, the garlic and the octopus. Put out with wine, add bay, allspice, salt and pepper. Braise until it is ready
Special thanks to ms. Nikoletta Delatola-Foskolou for the tasteful recipes