Octopus Stew With Mavrodaphne Wine And Rosemary
- For the octopus We steam the octopus with the lid on for 25 minutes (no need to unfreeze it), along with the bay leaves, allspice and rosemary twig over low heat. When it cools off, we cut it in large chunks and toss it in a bowl.
- For the stew We clean the small onions and cut them crosswise at the bottom to cook faster. In a deep skillet, we warm olive oil and sauté over high heat the small onions along with the garlic until browned. We reduce with the mavrodaphne and we then add the octopus, honey and balsamic cream. We cover with boiling water and cook for 20 minutes, until the octopus softens and the sauce thickens. We finish with the spring onion and finely chopped rosemary.
THE FRESHNESS OF THE SEA ON YOUR PLATE
See what you feel like having and it will turn out delicious
THINK TODAY OF A NICE DISH FOR TOMORROW
Tasty, healthy dishes that keep the freshness of the sea intact
Prepare them together!
DINNER WITH FRIENDS
Easy, yet impressive
Taste the difference
IN THE PAN
The other way round