Octapodi Kokkinisto Greek Octopus In Tomato Sauce Food

OCTAPODI KOKKINISTO (GREEK OCTOPUS IN TOMATO SAUCE)

Octapodi Kokkinisto (Greek Octopus in Tomato Sauce) image

Octopus is an incomparable treat. I love it grilled, in a salad or in tomato sauce. For many, cooking octopus may seem daunting - but I assure you, it couldn't be easier. Serve this dish with hand-cut french fries or with rice. Never add water; you want the octopus to cook in its own juices for best flavor.

Provided by Diana Moutsopoulos

Categories World Cuisine Recipes European Greek

Time 1h30m

Yield 6

Number Of Ingredients 7

Ingredients

2 pounds octopus, cut into 3-inch pieces
¾ cup olive oil
8 small red onions, cut into thin wedges
3 bay leaves
2 cups crushed tomatoes
½ teaspoon sea salt
freshly ground black pepper to taste

Steps:

Place the octopus pieces into a large saucepan. Cover, and cook over medium-high heat until the octopus has released its juices, 10 to 15 minutes. Uncover, and continue simmering until the liquid has reduced to 3 to 4 tablespoons, 20 to 25 minutes.
Drizzle the octopus with olive oil, then stir in the onions and bay leaves. Cook and stir until the onions have softened, about 10 minutes. Add the tomatoes, salt, and pepper. Reduce heat to medium-low, cover, and simmer until the octopus is tender and the sauce has thickened, about 25 minutes. Cook uncovered for the last 10 minutes if the sauce is too thin.

Nutrition Facts : Calories 411.7 calories, Carbohydrate 14.6 g, Cholesterol 72.7 mg, Fat 28.8 g, Fiber 2.4 g, Protein 24.2 g, SaturatedFat 4.1 g, Sodium 502.4 mg, Sugar 5.5 g

OCTOPUS IN TOMATO SAUCE

Octopus in Tomato Sauce image

Provided by Food Network

Categories side-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 8

Ingredients

4 tablespoons/60 ml extra-virgin olive oil
3 cloves garlic, crushed
1 teaspoon/15 ml red chile peppers, crushed
5 anchovy fillets, chopped
1 (28-ounces/796 ml) jar tomato puree
2 pounds/1 kg octopus
Salt and freshly ground black pepper
Large bunch fresh flat-leaf parsley, leaves picked and chopped

Steps:

In a pan, heat up the extra-virgin olive oil. Add the garlic, chile peppers, and anchovies and let cook together. Add the tomato puree, octopus, salt, and black pepper and stir. Let the octopus cook for approximately 1 hour, or until tender. Stir in the parsley and serve.

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