Pulpos en vino

Pulpos en vino

Octopus in wine

By
From
My Abuela's Table
Serves
8

Ingredients

Quantity Ingredient
2kg adult octopus
5 peppercorns
1 cinnamon stick
1/2 teaspoon salt
2 onions
1/2 bunch coriander
1/2 bunch parsley
6 garlic cloves
3 tablespoons olive oil
2 cups see method for ingredients
2 bay leaves
1/2 cup stuffed olives
1/2 cup muscatel wine

Method

  1. Rinse the octopus very well (ensure it is completely clean).
  2. Cut and discard the head.
  3. Place the octopus in a saucepan with enough water to cover, peppercorns, cinnamon stick and the salt.
  4. Cook for approximately 2½ hours over a low heat until tender.
  5. Drain octopus, discarding liquid, peppercorns and cinnamon.
  6. Allow to cool, then slice tentacles in 1 cm long pieces.
  7. Finely chop onions, coriander, parsley and garlic. Fry in the olive oil along with the tomato purée, bay leaves and olives and allow to cook for 10 minutes.
  8. Add the cooked octopus and wine and continue to cook for a further 15 minutes.
  9. Serve with white rice and dinner rolls.
Tags:
My
Abuela's
Table
Daniella
Germain
abuelas
abeulas
Mexico
Mexican
SBS
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