THE RED-WINE REEF SWELL

(Our Play on Braised Octopus in Red Wine)

THE RED-WINE REEF SWELL

Ingredients: 500g Raw Octopus (chunks), 2 Red onions (pureed), 4 cloves Garlic, 2 Tomatoes (pureed), 1 tsp Smoked paprika, 1 tsp Black pepper, 2 Bay leaves, 500ml Red Wine, 2 tbsp Olive oil...

Ingredients

  • 500g Raw Octopus (chunks)
  • 2 Red onions (pureed)
  • 4 cloves Garlic
  • 2 Tomatoes (pureed)
  • 1 tsp Smoked paprika
  • 1 tsp Black pepper
  • 2 Bay leaves
  • 500ml Red Wine
  • 2 tbsp Olive oil

Cooking Method

  1. The Architect Fry onion, garlic, and tomato puree in oil until the water evaporates and it turns sweet.
  2. The Bloom Add spices and bay leaves with a 40ml splash of wine; the steam will release the woody aromatics.
  3. The Swell Add octopus and remaining wine; cover tightly and simmer for 50 minutes until tender.
  4. The Marriage Remove lid; boil until the wine reduces to a thick purple-red lacquer.
  5. The Final Flourish Top with a massive hit of raw fresh parsley and a drizzle of raw extra virgin olive oil.

Cuisine: Portuguese

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