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Tiny Octopuses in Red Wine

Ingredients: 1kg of tiny octopuses, half glass of red wine (spanish wines are the best!), 4 onions, 5 tomatoes, 3 garlic cloves, 1 glass of water, olive oil, salt and parsley.

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Clean the octopuses. Slice the onions and have them cooking for 1 hour in a covered pot with some olive oil (10 spoons). Very low fire and stir now and then. The onions will become transparent, then add the sauce of the tomatoes and the garlic cloves in small pieces. Cook for half an hour. Add half glass of red wine and stir for 10 minutes. When the alcohol has evaporated, add the octopuses, stir, add some salt and let cook for 5 minutes, after that pour 1 glass of water and cook uncovered for 45 minutes at low fire. Five minutes before it’s finished, add some parsley in small pieces.

And it’s ready to eat! Enjoy it!
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03/19/2008 · 21:23 h by Heather

Núria, I picked up some tins of octopus in olive oil (they’re imported from Spain). I am going to make a salad with them and some chayote (chuchu, or xuxu) and garbanzos. Do you have any other ideas for tinned octopus? Like maybe some tapas?

03/21/2008 · 16:10 h by Núria

I wonder what chayote is…??? Hope the Pulpo a feira was of help! Salud guapa!

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