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Braised Octopus with Small Onions
Octopus is dry-simmered to release its juices, then braised with tomato, red wine and vinegar, cloves and cinnamon with whole small onions until the meat yields to a fork.
- YieldServes 6
- Hands-on45 min
- Total2 h 26 min
- Difficulty
Ingredients
- 1 kgoctopus, cleaned
- 60 mlcorn oil
- 1onion, chopped
- 2 clovesgarlic, finely chopped
- 250 mltomato passata
- 60 mldry red wine
- 60 mlwine vinegar
- 2cloves
- 1 piececinnamon stick, large
- to tastesalt
- to tasteblack pepper, freshly ground
- 750 gsmall whole onions, peeled
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