Braised Octopus in Red Wine

Ingredients

• •2 lbs fresh octopus, cleaned and cut into chunks
• •3 tbsp olive oil
• •1 medium onion, diced
• •4 cloves garlic, minced
• •1 cup red wine
• •1 can (14 oz) crushed tomatoes
• •1 cup fish or vegetable broth (gluten-free)
• •2 bay leaves
• •1 tsp dried oregano
• •to taste Salt and pepper
• •2 tbsp fresh parsley, chopped

Directions

1. 1Heat olive oil in a large pot over medium-high heat. Brown the octopus pieces on all sides, about 5 minutes total, then remove and set aside.
2. 2In the same pot, sauté diced onion until softened, about 3 minutes. Add minced garlic and cook for 1 minute until fragrant.
3. 3Pour in red wine and scrape up any browned bits from the bottom of the pot. Let simmer for 2 minutes.
4. 4Add crushed tomatoes, broth, bay leaves, oregano, salt, and pepper. Return octopus to the pot and stir to combine.
5. 5Bring to a boil, then reduce heat to low. Cover and simmer for 60-70 minutes, stirring occasionally, until octopus is very tender.
6. 6Remove bay leaves and adjust seasoning as needed. Garnish with fresh parsley and serve hot with crusty bread or over pasta.

💡 Octopus braised in red wine should barely simmer. Hard boiling tightens the flesh before collagen has time to soften.

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