Octopus stewed in Red Wine

Octopus Stewed in Red Wine Recipe - Traditional Portuguese Dish

Region / culture: Portugal | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Octopus stewed in red wine is a delicious and flavorful dish that combines tender octopus with the rich and robust flavors of red wine. This recipe is perfect for a special occasion or a cozy night in, and is sure to impress your guests with its unique and sophisticated taste.

History

Octopus stewed in red wine is a traditional dish that originates from Mediterranean cuisine, where octopus is a popular ingredient in many seafood dishes. The combination of octopus and red wine creates a harmonious blend of flavors that is both savory and satisfying.

Ingredients

1200 g of octopus
400 g of potatoes
2 medium sized onions
2 leeks
2 cloves of garlic
8 oz (227 g) of red wine
2 bay leaves
thyme to taste
cornstarch

How to prepare

In a pressure cooker, heat the olive oil and add the garlic and onion. Simmer.
Add bay leaves and the raw octopus, cut into thick slices.
Pour in red wine, stir, cover, and bring to a boil. Cook for 10 minutes on high heat.
Boil the unpeeled potatoes, then cool and cut them into quarters.
Add sliced leeks and sauté them in olive oil.
Season with salt, pepper, and thyme.
Thicken the wine sauce with a little cornstarch.
Create a bed of potatoes and leeks, and place the octopus on top.
Pour the red wine sauce over the octopus and vegetables.
Garnish with twigs of thyme.
Serve with young Port wine.

Variations

Add olives, capers, or sun-dried tomatoes for an extra burst of flavor.
Substitute white wine for red wine for a lighter and more delicate taste.

Cooking Tips & Tricks

Be sure to cook the octopus until it is tender, but not overcooked, as this can result in a tough and rubbery texture.

- Thicken the wine sauce with cornstarch to create a rich and velvety consistency that coats the octopus and vegetables.

- Garnish the dish with fresh herbs, such as thyme, to add a pop of color and flavor to the final presentation.

Serving Suggestions

Serve the octopus stewed in red wine with crusty bread or over a bed of rice to soak up the delicious sauce.

Cooking Techniques

Pressure cooking the octopus helps to tenderize the meat and infuse it with the flavors of the red wine and aromatics.

Ingredient Substitutions

You can use baby potatoes or sweet potatoes in place of regular potatoes for a different twist on this dish.

Make Ahead Tips

You can prepare the octopus stewed in red wine ahead of time and reheat it gently on the stove before serving.

Presentation Ideas

Serve the octopus stewed in red wine in individual bowls garnished with fresh herbs for a beautiful and elegant presentation.

Pairing Recommendations

Pair this dish with a light and crisp white wine or a full-bodied red wine to complement the flavors of the octopus and red wine sauce.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove before serving.

Nutrition Information

Calories per serving

400 per serving

Carbohydrates

32g per serving

Fats

12g per serving

Proteins

45g per serving

Vitamins and minerals

This dish is a good source of iron, potassium, and vitamin C.

Alergens

This recipe contains seafood and sulfites.

Summary

Octopus stewed in red wine is a nutritious and well-balanced dish that is rich in protein, vitamins, and minerals. It is a satisfying meal that is sure to please your taste buds.

Summary

- Octopus stewed in red wine is a luxurious and flavorful dish that is perfect for a special occasion or a cozy night in. With its tender octopus, rich red wine sauce, and aromatic herbs, this dish is sure to impress your guests and leave them wanting more.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Octopus Stewed in Red Wine. It was a dreary day in the small coastal village where I grew up, and I had taken shelter in the warm and inviting kitchen of my neighbor, Mrs. Martinez. She was a kind and generous woman, always eager to share her love of cooking with anyone who showed an interest.

As I sat at the table, watching Mrs. Martinez deftly chop vegetables and stir pots on the stove, she suddenly turned to me with a twinkle in her eye. "Have you ever tried octopus stewed in red wine?" she asked, her voice filled with excitement.

I shook my head, intrigued by the idea of such a unique and exotic dish. Mrs. Martinez chuckled softly and reached for a worn and stained recipe card that she kept tucked away in a drawer. She handed it to me with a smile, saying, "This is a recipe that has been passed down through generations in my family. It's a labor of love, but the results are well worth the effort."

I eagerly scanned the ingredients and instructions, my mouth watering at the thought of the rich flavors and tender texture of the octopus. Mrs. Martinez patiently guided me through the process, explaining each step in detail and sharing tips and tricks that she had learned over the years.

The key to making the perfect octopus stewed in red wine, she told me, was in the preparation. The octopus needed to be cleaned and tenderized before cooking, a process that required patience and skill. Mrs. Martinez showed me how to massage the octopus with salt and vinegar, a technique that helped to break down the tough fibers and ensure a tender and flavorful result.

Once the octopus was ready, it was time to start the stew. Mrs. Martinez added a generous amount of olive oil to a large pot, along with onions, garlic, and bell peppers. The vegetables sizzled and released their savory aroma as she stirred them gently, coaxing out the natural sweetness and flavor.

Next, she added the octopus to the pot, along with a splash of red wine and a handful of herbs and spices. The stew simmered slowly on the stove, the rich and complex flavors melding together to create a dish that was both comforting and sophisticated.

As the stew cooked, Mrs. Martinez shared stories of her own experiences with octopus stewed in red wine. She told me about the time she had prepared it for a family gathering, and how her guests had raved about the tender texture and bold flavors. She spoke fondly of her grandmother, who had taught her the recipe many years ago, passing down not just a dish, but a tradition and a connection to her heritage.

I listened intently, absorbing every word and savoring the warmth and love that infused Mrs. Martinez's storytelling. I could feel the history and tradition of the dish coming alive in her words, connecting me to a culinary legacy that stretched back through time and across generations.

Finally, after hours of simmering and stirring, the octopus stewed in red wine was ready. Mrs. Martinez ladled generous portions into bowls, garnishing each serving with a sprinkle of fresh herbs and a drizzle of olive oil. The aroma that filled the kitchen was intoxicating, a heady blend of wine, garlic, and spices that made my mouth water in anticipation.

I took my first bite, savoring the tender octopus and the rich, savory sauce that clung to each piece. The flavors were bold and complex, with hints of sweetness from the wine and depth from the herbs and spices. The texture was perfect, the octopus melting in my mouth like butter.

As I ate, I felt a deep sense of gratitude and connection to Mrs. Martinez and her family, to the generations of cooks and food lovers who had passed down this recipe and shared their love of food with others. I knew that I would always cherish this experience, this moment of culinary discovery and connection that had opened my eyes to a world of flavors and traditions.

And so, as I finished my bowl of octopus stewed in red wine, I thanked Mrs. Martinez from the bottom of my heart, grateful for her generosity, her wisdom, and her delicious recipe that had brought so much joy and fulfillment into my life. I knew that this dish would always hold a special place in my heart, a reminder of the power of food to nourish not just the body, but the soul.