Red Wine and Tomato Octopus
(1)
1 hour 5 minutes
This is a twist on a Rosemary Stanton recipe. We served this with simple steamed broccoli, and some fresh pasta (we used fettucini). We found that the sauce stuck to the fettucini quite nicely, and it would be lovely with some chopped parsely on top to finish it off, or some mandolined capsicum as we did, which gives a lovely, cooling, contrasting crunch.
1 person made this
Ingredients
Serves: 4
- 650g cleaned small octopus (about 4), cut into 6 pieces (head into 2, legs into 4)
- 1 Tbs olive oil
- 1 medium brown onion, finely sliced
- 2 ripe tomatos (get vine ripened, if you can)
- 2 Tbs tomato paste
- 2 slices prosciutto
- 1/2 green capsicum, thinly sliced on a mandolin
- Marinade
- 1 cup red wine (we used a merlot)
- 1 1/2 Tbs red wine vinegar
- 2 garlic cloves, crushed
- 2 tsp sugar
- ground black pepper, to taste
Directions
Preparation:15min ›
Cook:50min ›
Ready in:1hour5min
- Combine all the marinade ingredients together in a glass or ceramic bowl and mix until sugar is dissolved.
- Add octopus pieces, and stir to ensure all pieces are coated in the marinade. Set aside.
- Heat the olive oil in a medium saucepan over low heat (avoid using too big a saucepan, as you'll loose all the lovely sauce in evaporation). Add the onion, and cook stirring occassionally until browned. add the tomatos, and stir untill heated through.
- Add the octopus with all the marinade, and the tomato paste. Stir until well combined, pop the lid on, reduce heat to a medium-low and cook here for 30 minutes, stirring occasionally.
- At the 30 minute mark, take the lid off, and add your prosciutto, tearing into bite sized peices as you do. Stir through. Cook with the lid off for another 20 minutes, or until sauce has thickened slightly and octopus is tender.
- Spoon over fresh pasta, or your other preferred carb, and top with thinly sliced capsicum.
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