THE RED-WINE MARINE POT

(Our Play on Greek Octopus in Wine / Htapodi Stifado)

THE RED-WINE MARINE POT

Ingredients: 800g Raw Octopus (chunks), 500g Small shallots (peeled whole), 3 cloves Garlic, 1 Cinnamon stick, 1 tsp Black pepper, 3 Cloves, 2 Bay leaves, 200ml Red Wine, 2 tbsp Wine vinegar, 1 tbsp Tomato purée...

Ingredients

  • 800g Raw Octopus (chunks)
  • 500g Small shallots (peeled whole)
  • 3 cloves Garlic
  • 1 Cinnamon stick
  • 1 tsp Black pepper
  • 3 Cloves
  • 2 Bay leaves
  • 200ml Red Wine
  • 2 tbsp Wine vinegar
  • 1 tbsp Tomato purée

Cooking Method

  1. The Scorch Fry octopus in a dry pot until it releases its water and turns purple; remove.
  2. The Architect Fry shallots and garlic in oil until golden and sweet.
  3. The Bloom Add spices and tomato purée with a 30ml splash of wine; the steam will release the woody perfume.
  4. The Swell Add remaining wine and vinegar; return octopus. Simmer covered for 50 minutes until melting.
  5. The Final Flourish Finish with raw extra virgin olive oil and fresh raw parsley.

Cuisine: Balkan

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