Ingredients
- 1 Kg octopus
- 400 g red wine
- 150 g red onion
- 1 pc clove of garlic
- laurel
- lemon
- extra virgin olive oil
- seed oil
- salt
For the recipe of red wine octopus with its mayonnaise, clean the onion and cut it into thin slices. Brown it gently for 7-8 minutes in a large saucepan with a drizzle of oil, along with the peeled and peeled clove of garlic (the greenish shoot that can be found inside). Meanwhile clean the octopus: separate the body from the tentacles (you will cook them together); eliminate the eyes and the horny beak that is found at the base of the tentacles. Add the octopus in the casserole with the onion, raise the heat, add salt and cook for 2 minutes. Wet with red wine, perfume with 1 bay leaf, cover with lid and cook over moderate heat for about 1 hour and 15 minutes. Turn off and let the octopus cool in its cooking liquid.
Finally filter the liquid with a sieve and weigh 100 g. Pour them into a cylindrical container, add
flush 250 g of seed oil with an immersion mixer, until you get a mayonnaise. Complete it by adding the juice of half a lemon. Serve the octopus with its mayonnaise, accompanying it with seasonal salad.
