RECIPE

Red Wine-Braised Octopus

Name: Red Wine-Braised Octopus
Cook time: 2 h
Yield: 4

Recipe Created For

3.5 L Braiser

Main Course

Seafood

Cook Time

Under 2 hours

Serving Size

Cook Mode

INGREDIENTS

½ cup (125 ml) olive oil, plus more for serving
3 garlic cloves, smashed
2 to 3 red chili peppers, halved lengthwise, plus more for serving
A handful bay leaves
6 to 8 fresh octopus tentacles
2 cups (500 ml) red wine
½ cup (125 ml) red wine vinegar
2 tbsp (30 ml) honey
1 small bunch parsley, coarsely chopped
1 small bunch oregano, coarsely chopped
2 lemons, cut into rounds
Flaky salt, to taste
3 tbsp (45 ml) capers, drained
2 shallots, thinly sliced
Slices grilled bread, for serving

Our Red Wine-Braised Octopus makes for the ultimate show-stopping main course, offering a dish that is aesthetically pleasing as it is delicious. The end result is a perfectly tender octopus that has been braised in red wine and a variety of herbs and spices, including parsley, oregano, bay leaves, chili peppers, and shallots.

This recipe is a great way to make the most of your Braiser, locking in heat and moisture to tenderize the octopus. This versatile piece of cookware uses low heat to expose ingredients in the aromatic braising liquid to a consistent heat source for a flavourful main course. Be sure to serve up this recipe with grilled bread for an added crunch!

Whether you are looking to incorporate more seafood in your diet, or simply want to impress your guests with a delicious main course, our Red Wine-Braised Octopus has you covered. This recipe takes just under two hours to prepare, including the time it takes to braise the octopus, serving up to four people at a time. Here are all the ingredients you’ll need along with the steps to follow before tackling this recipe!

INGREDIENTS

½ cup (125 ml) olive oil, plus more for serving
3 garlic cloves, smashed
2 to 3 red chili peppers, halved lengthwise, plus more for serving
A handful bay leaves
6 to 8 fresh octopus tentacles
2 cups (500 ml) red wine
½ cup (125 ml) red wine vinegar
2 tbsp (30 ml) honey
1 small bunch parsley, coarsely chopped
1 small bunch oregano, coarsely chopped
2 lemons, cut into rounds
Flaky salt, to taste
3 tbsp (45 ml) capers, drained
2 shallots, thinly sliced
Slices grilled bread, for serving

EQUIPMENT

INSTRUCTIONS

In a Braiser over medium-high heat, warm the olive oil until shimmering. Add the garlic, chili peppers and bay leaves. Allow to brown for 1 minute (watch out for splattering). Remove with a slotted spoon and set aside.

Pat the octopus very dry with paper towel. Place the tentacles in the Braiser, turning them over to coat in the oil. Add the wine, vinegar, honey, ¾ of the parsley and oregano, 1 of the sliced lemons and the fried garlic mixture. Season with salt and pepper. Bring to a boil

Reduce the heat, cover with the lid and simmer for 30 minutes. Remove the lid and simmer for another 20 minutes, until the octopus is tender and the braising liquid has reduced slightly.

Remove the octopus from the braising liquid and divide among 4 Minimalist Dinner Plates. Strain the braising liquid.

Serve the octopus drizzled with some braising liquid and olive oil. Sprinkle with flaky salt and freshly cracked pepper. Garnish with capers, shallots, the remaining lemon slices, parsley and oregano. Add sliced chili peppers, if desired. Serve with grilled bread.