• 8servings
  • 60minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsA, B3, B9, C, P
MineralsSilicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons good-quality olive oil

  2. 1 large (200g) brown onion,

  3. chopped coarsely 4 cloves garlic, crushed

  4. 1 bay leaf (fresh, if possible)

  5. 1kg fresh or frozen baby

  6. octopus, cleaned

  7. 3 cups (750ml) of red wine

  8. (such as a merlot)

  9. cup (60ml) red wine vinegar

  10. 400g can chopped tomatoes

  11. 1 tablespoon tomato paste

  12. 1 tablespoon finely chopped fresh oregano

  13. tsp ground cinnamon

  14. pinch of ground cloves

  15. 1 teaspoon sugar

  16. 2 tablespoon chopped fresh flat-leaf parsley

Instructions Jump to Ingredients ↑

  1. Heat the oil in a medium heavy-based saucepan and cook onion over high heat until starting to brown. Add the garlic and bay leaf and stir for another minute or two or until aromatic. Add the octopus and stir so the octopus is thoroughly coated in the onion mixture.

  2. Add the wine, vinegar, tomato, tomato paste, oregano, cinnamon, cloves and sugar. Bring to the boil, then reduce heat and simmer gently for about 1 hour or until the octopus is very tender – the sauce should be slightly thickened.

  3. Season with salt and freshly ground black pepper. Serve sprinkled with the parsley.


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