Octopus in Red Wine

Food Picture: 


  • 2 tablespoons good-quality olive oil
  • 1 large (200g) brown onion,
  • chopped coarsely
  • 4 cloves garlic, crushed
  • 1 bay leaf (fresh, if possible)
  • 1kg fresh or frozen baby
  • octopus, cleaned
  • 3 cups (750ml) of red wine
  • (such as a merlot)
  • ¼ cup (60ml) red wine vinegar
  • 400g can chopped tomatoes
  • 1 tablespoon tomato paste
  • 1 tablespoon finely chopped
  • fresh oregano
  • ¼ tsp ground cinnamon
  • pinch of ground cloves
  • 1 teaspoon sugar
  • 2 tablespoon chopped fresh
  • flat-leaf parsley

Preparation method

Heat the oil in a medium heavy-based saucepan and cook onion over high heat until starting to brown. Add the garlic and bay leaf and stir for another minute or 
two or until aromatic. Add the octopus and stir so the octopus is thoroughly coated in the onion mixture.

Add the wine, vinegar, tomato, tomato paste, oregano, cinnamon, cloves and sugar. Bring to the boil, then reduce heat and simmer gently for about 1 hour or until the octopus is very tender – the sauce should be slightly thickened.

Season with salt and freshly ground black pepper. Serve sprinkled with the parsley.