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Octopus in Wine

by Laura Holmes
Magazine Issue: U.S. Vol. 5.3
Octopus in Wine 

(serves 6)

1 lb. cleaned fresh or unthawed frozen octopus
1/2 cup olive oil
2 cups dry red win
Salt and pepper


Heat oil in a saucepan on medium heat and add octopus. Cook on low three to four minutes. Add wine, salt and pepper, and continue cooking five to six minutes, or until sauce has thickened. Serve warm or cold.

Cross References:
Tsatsiki
Stuffed Tomatoes and Peppers
Spiced Lamb Stew
Baklava
Greek Honey Cream with Fruit and Nuts



Original Source:
Greece Trap

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Wine, Food & a Slice of Vice.   Delightfully snarky, proudly irreverent, and yet light on our feet.

First published in the 90’s, Wine X Magazine’s mission is to bring new wine drinkers into the category and ripen them until they’re ready for mainstream or  until they just get bored with us…. (that never happens)

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