Rich in flavour, this recipe can be served as a main course, next to baby potatoes, or be a part of a series of tapas. However you decide to enjoy this recipe, open a bottle of Playia White Dry by Oenou Yi – Ktima Vassiliades to double the delight!
Ingredients:
- 1 kg octopus, cleaned and washed
- 2 dried onions cut into rings
- 1 glass of Playia White Dry
- 1 cup olive oil
- ½ tsp. thyme
- ½ tsp. oregano
- 2 allspice grains
- 1 bay leaf
- 1 spoon of thyme honey Oenou Yi – Ktima Vassiliades
- ½ cup hot water
- salt and pepper
Preparation:
- Put the octopus in a large saucepan with the oil and onions and sauté over high heat until all the liquid evaporate.
- Add the wine.
- Lower the heat and add the thyme, oregano, allspice and bay leaf and mix.
- Add the water and honey and let it simmer for about an hour, until soft.
- Just before removing from the heat, season with salt and pepper and bring to a final boil.
- Serve hot or cold, with baby potatoes and a glass of Playia White Dry from the wine cellar of Oenou Yi – Ktima Vassiliades.
