Octopus with Balsamic Vinegar & Raisins
Octopus with balsamic vinegar and raisins. A delicious summer meze cooked with EVOO and balsamic vinegar from Messinia!
Octopus has less fat than fish and is a very good source of omega-3 fatty acids. It also contains lots of vitamins, trace elements, and metals, such as calcium, phosphorus, zinc, selenium, and iodine. Octopus is also rich in cholesterol.
Balsamic vinegar has antioxidant properties. It contains more sugars compared to other types of vinegar, as well as calcium, iron, magnesium, phosphorus, and sodium.
Raisins are also a rich source of antioxidants.
2.5kg (5.5 lbs) octopus
1 cup Messinian olive oil
½ cup red wine
¾ cup Kalamata balsamic vinegar
1 bay leaf
2-3 allspice berries
½ cup raisins
Wash the octopus well. Let it strain in a colander for 45 min.
Place in a large pot over medium heat without any water. Let it simmer in its juices until tender.
Drain the juice, keeping some aside. Add the olive oil and sauté lightly. Add the remaining ingredients and the leftover juice and let it simmer until the sauce thickens.