Octopus in wine and tomato sauce

Yield: 1 servings

Measure Ingredient
¼ cup Olive Oil
1 each Yellow Onion, medium
1 cup Dry Red Wine
2 eaches Garlic Cloves, chopped fine
3 pounds Octopus Tentacles
4 eaches Tomatoes, very ripe, chopped
½ cup Greek Tomato Sauce
1 each Salt
1 cup Water
1 each Black Pepper, freshly ground



Wash the octopus tentacles and slice them into ½ inch pieces. Heat an 8 quart covered stove-top casserole and add the oil and garlic.

Saute for a few minutes and then add the onions and cook until they are transparent. Add all remaining ingredients and cover. Simmer until the octopus is tender, about 2 hours or so. You may need to add additional water during the cooking process. Add salt and pepper to taste. Generally this is served over rice and it makes a fine meal.

Submitted By EARL SHELSBY On 02-17-95

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