Drunken Octopus:Red Wine Braised With Potatoes And Grape Sauce Recipe

Cooking Directions

• STEP 1.Start by cleaning the octopus thoroughly and removing the beak and eyes.
• STEP 2.In a large pot, heat some olive oil and saut茅 garlic and onions until fragrant.
• STEP 3.Add the octopus to the pot and sear it on all sides until it turns a golden brown color.
• STEP 4.Pour in the red wine and let it simmer for a few minutes to cook off the alcohol.
• STEP 5.Add the potatoes to the pot and enough water to cover the octopus and potatoes.
• STEP 6.Cover the pot and let it simmer on low heat for about 2 hours, or until the octopus is tender.
• STEP 7.While the octopus is cooking, prepare the grape sauce by blending grapes, lemon juice, and a pinch of salt until smooth.
• STEP 8.Once the octopus is tender, remove it from the pot and set it aside.
• STEP 9.Strain the cooking liquid and return it to the pot. Simmer until it reduces and thickens slightly.
• STEP 10.To serve, slice the octopus into bite-sized pieces and arrange them on a plate with the potatoes. Drizzle the reduced cooking liquid and grape sauce over the top.
• STEP 11.Garnish with fresh herbs, such as parsley or dill, and serve hot.

Cooking Tips

• Make sure to clean the octopus thoroughly to remove any sand or debris.
• Searing the octopus before braising helps to enhance its flavor and texture.
• If you prefer a thicker sauce, you can add a slurry of cornstarch and water to the cooking liquid and simmer until it thickens.

Storage and Serving

• Leftover Drunken Octopus can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in a pan with a splash of water to prevent drying out.
• Serve the Drunken Octopus as a main course with a side of crusty bread or over a bed of rice or pasta.