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Oktapodi Maratho Krasato (Octopus & Fennel in Wine)

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Recipe

 

Yield

4 servings

Prep

45 min

Cook

75 min

Ready

2 hrs
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 medium octopus
*
1 medium onions
or 5 scallions, chopped
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cup olive oil
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1 cup red wine
dry
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1 bunch fennel bulb
chopped
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4 each tomatoes
fresh or canned, peeled, seeded, chopped
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1 x salt and black pepper
* Camera

Ingredients

Amount Measure Ingredient Features
1 medium octopus
*
1 medium onions
or 5 scallions, chopped
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79 ml olive oil
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237 ml red wine
dry
* Camera
1 bunch fennel bulb
chopped
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4 each tomatoes
fresh or canned, peeled, seeded, chopped
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1 x salt and black pepper
* Camera

Directions

Beat, pound and rub the octopus from 20 to 30 minutes on a rough stone surface.

The octopus will feel softer and will secrete a grayish liquid after pounding.

Wash thoroughly, then drain and cook in a covered pan without adding water until the octopus turns bright pink-red and feels tender.

Using a sharp knife, cut into rounds the width of a small finger.

Heat the oil in a tsikali or any pot, add the onion, and cook until translucent and soft.

Add the round octopus slices to the onion and pour in the wine, and simmer for 15 minutes.

Put the fennel and tomatoes on top of the octopus, season with salt and pepper to taste, and give the pot a good shake to mix.

Cover and simmer until the octopus is fork-tender (approximately 45 to 50 minutes).

Serve warm or cold.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 169g (6.0 oz)
Amount per Serving
Calories 19286% from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 8mg 0%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 8%
Sugars g
Protein 3g
Vitamin A 21% Vitamin C 29%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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