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Honeyed Octopus in Sweet Wine and Vinegar
Octopus tentacles browned with onion and tomato paste, then braised in semisweet red wine, balsamic and pine honey until tender, with the sauce boiled down to a glossy, almost caramelised syrup.
- YieldServes 4 to 8
- Hands-on45 min
- Total1 h 49 min
- Difficulty
Ingredients
- 1octopus, about 1.1 kg (2 1/2 lb), cleaned and cut into 8 tentacles
- 3 tbspextra-virgin Greek olive oil
- 1large red onion, chopped
- 2 clovesgarlic, finely chopped
- 2 tbsptomato paste
- 360 mlsemisweet red wine, 1 1/2 cups
- 60 mlbalsamic vinegar, 1/4 cup, or more to taste
- 1 tbspGreek pine honey
- 4allspice berries
- 2 leavesbay leaves
- 2 tspdried Greek oregano
- to tastesalt and freshly ground black pepper, salt only if needed
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