Braised Octopus

🛒 Ingredients

• Octopus, cleaned 250 g · 200 kcal
• Olive oil 14 g · 120 kcal
• Onion, diced 75 g · 30 kcal
• Garlic, minced 15 g · 20 kcal
• Canned diced tomatoes 100 g · 20 kcal
• Dry red wine 75 g · 60 kcal
• Bay leaf 1 g · 0 kcal
• Black peppercorns 1 g · 3 kcal
• Fresh parsley, chopped 5 g · 2 kcal

👨‍🍳 Instructions

1. Clean the octopus thoroughly, removing the beak and eyes. If using a whole octopus, tenderize it by pounding lightly or freezing and thawing.
2. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add diced onion and sauté until softened and translucent, about 5-7 minutes.
3. Add minced garlic and sauté for another minute until fragrant, being careful not to burn it.
4. Stir in the diced tomatoes, red wine, bay leaf, and black peppercorns. Bring the mixture to a gentle simmer.
5. Add the whole cleaned octopus to the pot. It might seem like a tight fit, but it will shrink as it cooks. Cover the pot and reduce heat to low.
6. Braise for 60-90 minutes, or until the octopus is very tender when pierced with a fork. Stir occasionally to prevent sticking.
7. Remove bay leaf and discard. Taste and adjust seasoning with salt and pepper as needed.
8. Serve the braised octopus hot, garnished with fresh chopped parsley. It pairs wonderfully with crusty bread, polenta, or rice.