Defining the drunken octopus a second fish dish is a bit limiting, there are many and such are the possibilities to use it during a lunch or dinner. In addition to being an excellent second course, in fact, the drunken octopus can also be enjoyed cold, as in a salad, or to prepare original bruschetta.
Another very valid solution is to season, thanks to the extremely tasty cooking base, a good plate of spaghetti, perhaps having the foresight to chop a part of the octopus into smaller pieces.
1 kg octopus
Garlic 3 cloves
1/2 liter red wine
Laurel a few leaves
Chili pepper fresco 1
Extra virgin olive oil 6 tbsp
Chopped parsley 3 tbsp
Sale to taste
Clean the octopus under running water, depriving it of the bowels, the central tooth , the eyes and, as far as possible, the slimy patina that covers the octopus.
Now cut the octopus into pieces as large as a walnut cutting it into larger pieces would only have the effect of lengthening the cooking times. Pour the oil into a pan and put the whole garlic cloves to brown , add the bay leaves, the chilli pepper cut into small pieces being careful to eliminate all or part of the seeds if you do not like a dish Too spicy.
Now add the octopus into pieces and sauté it for a few moments, then add the red wine , a little chopped parsley, bring to the boil and lower the heat; cover with a lid and cook for at least 40/50 minutes according to the hardness of the octopus itself. If the sauce shrinks too much, add a few tablespoons of water. Just before removing the drunken octopus from the heat, add a generous handful of chopped parsley, season with salt and let it cool for a few minutes.