New York City Chefs Daily Recipe for 03/06/2002 : Octopus in Red Wine
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Octopus in Red Wine recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 03/06/2002 : Octopus in Red Wine
"Octopus in Red Wine"
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"As we graze it grows"

2 pounds prepared octopus
1 pound onions, sliced
2 bay leaves
1 pound ripe tomatoes
4 garlic cloves, crushed
4 tablespoons olive oil
1 teaspoon sugar
1 tablespoons chopped fresh oregano or rosemary
2 tablespoons chopped fresh parsley
2/3 cup red wine
2 tablespoons red wine vinegar
Fresh chopped herbs, for garnish
Warm bread and pine nuts to serve

Put the octopus in a saucepan of gently simmering water with a quarter of the onions and the bay leaves. Cook for one hour gently. While the octopus is cooking plunge the tomatoes into the boiling water for 30 seconds then put under cold water. Peel away the skins and chop roughly.  Drain the octopus and cut into bite size pieces. Discard the head.  Heat the oil in a saucepan and fry the octopus, the remaining onions and the garlic for 3 minutes.  Add the tomatoes, sugar, oregano or rosemary, parsley, wine and vinegar and cook, stirring for 5 minutes until pulpy.  Cover the pan and cook on low heat for 1 1/2 hours until the sauce is thick and the octopus is tender. Garnish with fresh herbs and serve with warm bread.  Scatter pine nuts on top.  Serves 4.
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