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SideChef
Recipes
Dairy-Free
Octopus in Red Wine

17 INGREDIENTS • 11 STEPS • 2HRS

Octopus in Red Wine

Recipe
5.0
1 rating
That most divine denizen of the deep, the octopus, braised in red wine, bay, and black pepper and served alongside fondant potatoes and gravy made unctuously decadent with seafood stock. A pleasingly rustic dish full of distinct flavors lends this recipe a simple elegance.
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That most divine denizen of the deep, the octopus, braised in red wine, bay, and black pepper and served alongside fondant potatoes and gravy made unctuously decadent with seafood stock. A pleasingly rustic dish full of distinct flavors lends this recipe a simple elegance.
author_avatar
East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
2HRS
Total Time
$14.63
Cost Per Serving
Ingredients
Servings
4
us / metric
Octopus
6.6 lb
Octopus, washed
Red Onion
1
Small Red Onion, peeled
Bay Leaf
2
Bay Leaves
Black Peppercorns
7
Black Peppercorns
up to 8
Red Wine
1 bottle
(750 mL)
Red Wine
Olive Oil
2/3 cup
Olive Oil
plus more if needed
Red Wine Vinegar
2 tsp
Red Wine Vinegar
Lemon
1
Lemon, juiced, zested
Garlic
2 cloves
Garlic
Capers
10
Capers
Italian Flat-Leaf Parsley
6 sprigs
Italian Flat-Leaf Parsley
up to 8 sprigs
Potato
1.1 lb
Medium Potatoes
Chicken Stock
1 cup
Chicken Stock
up to 300 ml
Smoked Paprika
1 1/2 Tbsp
Smoked Paprika
Fresh Rosemary
2 sprigs
Fresh Rosemary
up to 3 sprigs
Ground Black Pepper
to taste
Ground Black Pepper
Sea Salt
to taste
Sea Salt
Nutrition Per Serving
VIEW ALL
Calories
1240
Fat
42.9 g
Protein
117.1 g
Carbs
55.4 g
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author_avatar
East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
Cooking InstructionsHide images
step 1
Preheat the oven to 400 degrees F (200 degrees C).
step 2
Put the Octopus (6.6 lb) into a large pot with the Red Onion (1), Bay Leaves (2), and Black Peppercorns (7). Cover with Red Wine (1 bottle) and bring to a boil and then simmer gently for 1-1.5 hours.
step 3
Test the tenderness by poking a toothpick into the thickest part of the octopus. If the flesh gives too much resistance, boil for a further 15-30 minutes.
step 4
Once tender, drain the octopus, retaining about a cup (250 ml) of the cooking liquid, and leave to cool to room temperature.
step 5
For the potatoes, use a sharp knife to trim off the edges of each Potatoes (1.1 lb), creating a hexagonal shape. Arrange in a lidded roasting dish and pour over the Chicken Stock (1 cup).
step 6
Push the Fresh Rosemary (2 sprigs) between the potatoes, drizzle them with olive oil and sprinkle over the Smoked Paprika (1 1/2 Tbsp) and Sea Salt (to taste).
step 7
Close the lid of the dish and roast the potatoes for 35 to 40 minutes in the oven.
step 7 Close the lid of the dish and roast the potatoes for 35 to 40 minutes in the oven.
step 8
Combine the Olive Oil (2/3 cup), Red Wine Vinegar (2 tsp), Lemon Juice (1), Lemon Zest, Garlic (2 cloves), Capers (10), and Italian Flat-Leaf Parsley (6 sprigs) in a dish and use an immersion blender to liquify.
step 9
Season with Sea Salt (to taste) and Ground Black Pepper (to taste) and drizzle over the braised octopus. Heat a griddle pan to smoking hot and grill the octopus for 2–3 minutes or until just charred.
step 10
Transfer the roast potatoes and grilled octopus onto a warmed serving platter. Pour the leftover octopus cooking liquid into the potato pan and deglaze over high heat. Reduce the liquid until thickened and pour over the octopus and potatoes.
step 10 Transfer the roast potatoes and grilled octopus onto a warmed serving platter. Pour the leftover octopus cooking liquid into the potato pan and deglaze over high heat. Reduce the liquid until thickened and pour over the octopus and potatoes.
step 11
Serve the octopus with favorite side dishes. Enjoy!
step 11 Serve the octopus with favorite side dishes. Enjoy!
Tags
Dairy-Free
Date Night
Fish & Seafood
Dinner
Greek
Potatoes
Vegetables
Spanish
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