AppetizerMain Course

Octopus in Red Wine

Name: Octopus in Red Wine
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: greek
Ingredients: 1,000 g octopus cleaned; 250 ml red wine dry; 30 ml red wine vinegar; 1 pcs yellow onion chopped; 4 clove garlic minced; 30 g tomato paste; 2 pcs bay leaf; 30 ml olive oil; 1 tsp salt; 0.5 tsp black pepper freshly ground; 15 g fresh parsley chopped (optional)

This traditional Greek appetizer features tender octopus braised in a rich red wine sauce with aromatic vegetables. The slow cooking process ensures a melt-in-your-mouth texture and deep, savory flavors. It's a perfect starter for a Mediterranean-inspired meal.

An original recipe by Forkin

Total time: 1 hr 50 min
Serves: 4
Difficulty: Medium
Per serving: 366 kcal

Gluten-free

Allergen information: may contain fish, molluscs, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1,000 goctopus, cleaned
250 mlred wine, dry
30 mlred wine vinegar
1 pcsyellow onion, chopped
4 clovegarlic, minced
30 gtomato paste
2 pcsbay leaf
30 mlolive oil
1 tspsalt
0.5 tspblack pepper, freshly ground

garnish

15 gfresh parsley, chopped(optional)

Equipment

wooden spoon · cutting board · knife · large heavy-bottomed pot

The method

Step by step

1
If using fresh octopus, ensure it is thoroughly cleaned; if frozen, thaw completely and pat dry.
About 5 min
Cook’s note: To clean octopus, remove the beak and eyes, then rinse well under cold water.
2
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
About 1 min
3
Add the octopus to the hot pot and sear for 5-7 minutes, turning occasionally, until it releases its liquid and begins to turn pink.
About 7 min
Cook’s note: Do not overcrowd the pot; sear in batches if necessary.
4
Remove the octopus from the pot and set aside.
About 1 min
5
Reduce the heat to medium, add the yellow onion to the pot, and sauté for 5-7 minutes until softened and translucent.
About 7 min
6
Stir in the garlic and tomato paste, cooking for another 1-2 minutes until fragrant.
About 2 min
Cook’s note: Be careful not to burn the garlic.
7
Pour in the red wine and red wine vinegar, scraping up any browned bits from the bottom of the pot.
About 1 min
Cook’s note: This deglazing step adds flavor to the sauce.
8
Return the octopus to the pot, add the bay leaves, salt, and black pepper.
About 1 min
9
Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and braise for 60-80 minutes, or until the octopus is very tender when pierced with a fork.
About 1 hr 20 min
Cook’s note: Cooking time can vary significantly depending on the size and type of octopus.
10
Once tender, remove the octopus from the pot and slice it into bite-sized pieces.
About 5 min
Cook’s note: Discard the bay leaves.
11
Return the sliced octopus to the sauce and stir to combine.
About 1 min
12
Serve warm, garnished with fresh parsley if desired.
Cook’s note: This dish pairs well with crusty bread or a simple rice pilaf.

Per serving

Nutrition

30%Score

Calories: 365.8kcal
Protein: 46.3g
Carbs: 9g
Fat: 9.6g
Fibre: 1.4g
Sugar: 3.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover octopus in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop over low heat until warmed through, or in a microwave.