Octapothi me Krassi (Octopus in Red Wine)

1. 1

   Cut the octopus into pieces about 2-inches long and put into a pan without water.

2. 2

   Leave on a low heat for about 20 minutes until the juices have run out and evaporated.

3. 3

   Shake every so often to avoid sticking.

4. 4

   Add the oil, shallots, bay leaves, garlic and tomato paste.

5. 5

   Add 2 tbsp.

6. 6

   water and stir well for about five minutes.

7. 7

   Next put in the wine and the ink from the octopus (if you want to) and add enough water to just cover the contents of the pan.

8. 8

   Cook very gently for about one and a half hours.

9. 9

   The octopus should be tender.

10. 10

    Serve with plain rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.