Octopus in Red Wine
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
Allergen information: may contain fish, molluscs, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover octopus in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat until warmed through, or in a microwave.
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