Braised Octopus in White Wine

Food Picture: 


  • 2 tablespoons olive oil
  • 2 cloves garlic, crushed
  • 5 spring onions, finely chopped
  • 1kg large octopus, cleaned, cut into 3cm pieces
  • 1 bottle (750ml) white wine
  • 250ml chicken stock
  • 50ml tarragon vinegar
  • 1 bay leaf
  • ¼ bunch thyme
  • 2 stripes lemon zest
  • salt and black pepper
  • 500g chat potatoes, boiled

Preparation method

In a large casserole dish over medium flame, heat oil; add garlic and spring onions, fry until softened slightly.

Add octopus and wine and cook for 2 minutes while some of the harsh alcohol flavour evaporates.

Add chicken stock, vinegar, bay leaf, thyme, lemon zest, salt and pepper to taste. Reduce heat to low, cover the pot, and simmer for about 1½ hours or until octopus is tender. Serve with warm potatoes.
Thanks to for this delicious recipe!