Red Wine Braised Octopus
Red Wine Braised Octopus is a luxurious seafood dish that combines tender octopus with a rich, savory red wine sauce. This elegant recipe invites you to experience a medley of deep flavors, making it perfect for impressing guests or enjoying a cozy dinner at home. With straightforward steps and fresh ingredients, you’ll create a stunning centerpiece that is sure to delight your taste buds.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 4
- Category: Main
- Method: Braising
- Cuisine: Mediterranean
Ingredients
Scale
- 2 pounds octopus
- 1 cup dry red wine (Merlot or Cabernet Sauvignon)
- 5 cloves garlic, thinly sliced
- 1 medium yellow onion, finely chopped
- 3 tablespoons extra virgin olive oil
- 2 teaspoons fresh thyme
- 2 bay leaves
- 2 tablespoons tomato paste
- 2 cups fish stock (or chicken stock)
Instructions
- Clean the octopus under cold running water, removing the beak and innards if whole. Pat dry.
- In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and garlic; sauté until translucent, about 5 minutes.
- Add the cleaned octopus and sear each side for about 8 minutes until golden brown.
- Pour in the red wine and fish stock; stir in tomato paste, thyme, and bay leaves.
- Bring to a gentle boil, then reduce heat to low. Cover and simmer for about 1 hour or until tender.
- Transfer to plates, drizzling with sauce before serving.
Nutrition
- Serving Size: 1/4 of the recipe (approximately 200g)
- Calories: 290
- Sugar: 3g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 70mg