🍽️ Tender Octopus Stew with Red Wine and Onions

Name: Tender Octopus Stew with Red Wine and Onions
Total time: 30 min
Yield: 4 servings
Ingredients: 1 kg squid (octopus) ready for the kitchen; 100 ml wine vinegar; 2 cloves; 1 tsp peppercorns; 5 tomatoes; 2 onions; 2 garlic cloves; 2 carrots; 3 tbsp olive oil; 1 tbsp flour; 300 ml red wine; 2 bay leaves; 1 tsp fresh chopped thyme; salt; pepper (from the mill)

384 kcal · 30 min · 4 servings

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Ingredients

1 kg squid (octopus) ready for the kitchen
100 ml wine vinegar
2 cloves
1 tsp peppercorns
5 tomatoes
2 onions
2 garlic cloves
2 carrots
3 tbsp olive oil
1 tbsp flour
300 ml red wine
2 bay leaves
1 tsp fresh chopped thyme
salt
pepper (from the mill)

Instructions

1. Wash the octopus thoroughly and pat it dry with a kitchen towel.
2. Place about 1.5 liters of water, the vinegar, the cloves, and the peppercorns in a pot and bring the mixture to a boil.
3. Place the octopus in the boiling liquid, ensuring it is completely covered.
4. Cover the pot and let the octopus cook until tender for about one and a half hours.
5. Remove the octopus from the broth and let it cool down completely.
6. Cut the cooled octopus into bite-sized pieces.
7. Wash the tomatoes, remove the stem area, and chop them into coarse cubes.
8. Peel the onions, garlic, and carrots and dice them finely.
9. Fry the onions, garlic, and carrots in hot oil for about five minutes until browned.
10. Add the octopus pieces and fry them briefly together.
11. Dust the ingredients with flour and deglaze the pan with the red wine.
12. Add the bay leaves and the chopped tomatoes.
13. Let the ragout simmer on low heat for about one hour with the lid partially on.
14. Stir the dish occasionally and add a little water if necessary.
15. Add the thyme during the last ten minutes of cooking time.
16. Season the ragout to taste with salt and pepper at the end.

Nutrition per serving

kcal: 384
Protein: 43 g · Fett/Fat: 10 g · Carbs: 18 g