This dish was made with a whole lot of 💓.
Gradual stewed Octopus with wealthy tomato sauce and crimson wine sauce. Served with my very favorite Burghul and Pearl Couscous Pilaf.
Beneath is a straightforward sluggish cooker model ⬇️
1 tbls olive oil
12 complete eschalot(s)
2 garlic Clove (s) finely chopped
600 g medium sized Octopus
800 g canned diced tomatoes
100 ml crimson wine
1 tsp dried oregano
1/Four tsp floor all spice
three bay bay leaf
1 complete cinnamon quill
* Warmth oil in a big non-stick frying pan over medium warmth. Add eschalots and prepare dinner, stirring, for three minutes or till golden. Add garlic and prepare dinner, stirring, for 1 minute. Switch to a 4.5-litre (18-cup) sluggish cooker.
* Add octopus, tomatoes, wine, oregano, allspice, bay leaf and cinnamon. Prepare dinner, lined, on excessive for three hours (or low for six hours). Take away lid. Prepare dinner, uncovered, on excessive, for 1 hour (or low for two hours) or till octopus is tender.