The perfect dish for the Shrove Monday table
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1 large octopus, about 1½ kg, fresh or frozen, cleaned and thoroughly washed
2 dry onions, diced
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4 cloves of garlic, sliced (or as much as we like)
5 bay leaves
1 pint. tea dry red wine
1/2 fl. of red wine vinegar tea
2/3 fl. tea olive oil
1 tsp. tomato paste soup
black pepper in pimples
- To make wine and vinegar octopus, put the octopus in a pot that can hold it, with 2 bay leaves.
- Cover and put the pan on low heat.
- Simmer for about 50 minutes or until tender. We may need to add water (although the octopus will make its own copious amounts of liquid).
- At the end, keep 1 cup of octopus juice for the recipe (if there is any liquid left in the pot, keep it to make another dish, e.g. octopus pilaf or juvetsi).
- We take the octopus out on a cutting surface, separate it into its tentacles and, if we want, cut it into pieces according to how we like it and how it suits us for serving. Others, let’s say, want the tentacles whole, others in pieces ready to eat.
- In a wide pan (or in a pot) fry the onions on a high heat in the oil for a few minutes, until they are slightly golden.
- Add the garlic, fry a little more and add the octopus.
- We bring it 1-2 times and pour the wine, the vinegar, the pulp dissolved in the reserved octopus juice, the remaining bay leaves and black pepper.
- As soon as it boils, reduce the heat and wait for all the liquids to leave and the octopus with its oil to remain
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