Red Wine-Braised Baby Octopus with Black Olives Recipe

Name: Red Wine-Braised Baby Octopus with Black Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 1 large onion, cut into 1/2-inch dice; 1 large carrot, cut into 1/2-inch dice; 2 garlic cloves, minced; 2 celery ribs, cut into 1/2-inch dice; 1/4 teaspoon crushed red pepper; 1 bay leaf; One 14-ounce can chopped tomatoes; 2 pounds baby octopuscleaned, heads halved, tentacles quartered; Salt and freshly ground pepper; 2 cups dry red wine, such as Syrah; 1 cup pitted kalamata olives, rinsed; 1/2 cup chopped parsley; 6 slices of sourdough bread, toasted

Servings: persons

3 tablespoons extra-virgin olive oil
1 large onion, cut into 1/2-inch dice
1 large carrot, cut into 1/2-inch dice
2 garlic cloves, minced
2 celery ribs, cut into 1/2-inch dice
1/4 teaspoon crushed red pepper
1 bay leaf
One 14-ounce can chopped tomatoes
2 pounds baby octopuscleaned, heads halved, tentacles quartered
Salt and freshly ground pepper
2 cups dry red wine, such as Syrah
1 cup pitted kalamata olives, rinsed
1/2 cup chopped parsley
6 slices of sourdough bread, toasted

1
In a medium enameled, cast-iron casserole, heat 2 tablespoons of the oil.
2
Add the onion, carrot, garlic, celery, crushed red pepper and bay leaf and cook over moderately high heat, stirring, until softened, about 8 minutes.
3
Add the tomatoes and their juices and simmer for 2 minutes, until slightly reduced.
4
Remove from the heat.
5
In a large skillet, heat 1 1/2 teaspoons of the oil until shimmering.
6
Add half of the octopus, season with salt and pepper and cook over high heat, stirring, until starting to brown, about 2 minutes.
7
Scrape the octopus into the casserole.
8
Repeat with the remaining 1 1/2 teaspoons of oil and octopus.
9
Add the red wine to the skillet and bring to a boil, scraping up the browned bits on the bottom.
10
Pour the wine into the casserole.
11
Simmer the stew until the octopus is tender, 30 minutes.
12
Add the olives and simmer for 5 minutes longer.
13
Discard the bay leaf.
14
Season the stew with salt and pepper and stir in the parsley.
15
Set the toasts in bowls, top with the stew and serve.

213

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, 1 large onion, cut into 1/2-inch dice, 1 large carrot, cut into 1/2-inch dice, 2 garlic cloves, minced, and more.

Yes, Red Wine-Braised Baby Octopus with Black Olives falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Wine-Braised Baby Octopus with Black Olives

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