This is a great recipe for either a winter casserole or a cold antipasto.
I adapted this Greek recipe from a Family Circle cookbook. It is lovely, tangy and very filling.
Oktapodi Krasato (octopus braised in red wine)
Family Circle 'Mezze' recipe. Serves 2 for main or 4 as a mezze.
1½ kg small baby octopus
2 tablespoons olive oil
1 small-medium brown onion, chopped very finely
1/3 cup red wine vinegar
¾ dry red wine
2 ripe tomatoes, skinned and grated
1 bay leaf
1 teaspoon dried oregano
½ cup water
½ teaspoon black cracked pepper
Rice to accompany, if serving hot
1. Clean octopus, being sure to remove the beak, and wash afterwards.
2. Cut heads in half and tentacles into sets of four or two depending on size.
3. Put octopus in a large pan and cook on high heat in own juices until dry (about 15 mins).
4. Add olive oil and chopped onion and toss until well coated.
5. Add vinegar, wine, tomato, bay leaf, oregano, water and cracked pepper. Bring to boil.
6. Reduce heat to low and simmer for 1½ – 2 hours or until octopus is tender. Check every 20 minutes to ensure sauce is not drying. If needed, add a little more red wine or water to moisten.
7. The end product should be tender octopus with a dry sauce that coats the octopus.
8. Serve hot with rice or cold with crusty bread as part of an antipasto plate.