| Prep: 30 mins | Cook: 2 hrs 30 mins – 3 hrs | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 13g | 2g | 16g |
| sugars | fibre | protein | salt |
| 6g | 3g | 25g | 1.2g |
Why I Love Italian Braised Octopus
I’ve always had a particular affinity for recipes that can bring the warm, comforting embrace of home into a dish, while also surprising the palate with unexpected, exciting flavors. There’s just something about that that gets me every time. This is exactly why I’ve fallen head over heels for this Italian treasure, the Braised Octopus. A delicacy that encapsulates the briny freshness of the sea, wrapped up in a rich, comforting, and incredibly flavorful sauce.
Where Italy Meets California
Being a California girl at heart, I was instantly intrigued by the story of this recipe as it reminded me of the coastline I love so well. It was simple to imagine myself enjoying this dish at a coastal cafe in Italy, the gentle roar of the sea in the background. Inspired by the likes of Gordon Ramsay who shares an appreciation for octopus dishes, I decided to take a leap and dive right in, embracing the chance to bring a slice of Italy straight into my West Coast kitchen.
Marrying Flavors
The flavors in this dish were familiar yet strikingly different. It reminded me of Gujarati recipes my grandma used to make, where the secrets of flavor resided in the freshest of ingredients and careful blending of spices. Just like some of my favorite fusion creations, there were unexpected notes within this dish. Sweetness and heat, depth from the wine, fresh zest from lemons, quite a memorable melody of tastes.
The addition of minced garlic, finely chopped onion, celery and carrots created the perfect stage for the octopus. The flavors seeped into the meat, making each bite a delightful mixture of earthy, aromatic undertones with that sweetness that octopus naturally has. It was complemented by the dry red wine – a signature element in many Italian dishes – and the heat from red pepper flakes, making this a standout dish on our family table.
If you’re wondering what to serve alongside it, I would suggest an Italian classic like a Caprese Salad or even a side of creamy Risotto. The soft, delicate flavors of the salad can balance the strong flavors of the octopus while the creamy risotto turns the meal into a hearty, filling one.
Every time I present this dish at the table – its alluring aroma filling the room – it’s a journey, reminding my family of the beautiful mélange of cultures that we come from. For me, this Braised Octopus recipe is more than just a gourmet dish; it’s a testament to how food can bring worlds together. And that, my dear foodies, is why I truly love this recipe.
What You’ll Need
- 3 pounds of fresh octopus
- 1/4 cup of extra virgin olive oil
- 3 cloves of garlic, minced
- 1 large onion, finely chopped
- 1 celery stalk, finely chopped
- 1 carrot, finely chopped
- 1 cup of dry red wine
- 4 cups of tomato sauce
- 1 teaspoon of red pepper flakes
- 1 tablespoon of fresh parsley, chopped
- 1 teaspoon of dried oregano
- 2 bay leaves
- Salt and pepper to taste
- 1 lemon, zested and juiced
- Fresh basil leaves for garnish
Method
Step One
First, clean the octopus by removing its beak and eyes, rinsing it under cold water and patting it dry. You may also choose to remove its skin.
Step Two
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and chopped onion, celery and carrot to the pot. Cook for about 5 to 7 minutes, or until the vegetables are tender and the onion is translucent.
Step Three
Add the cleaned octopus to the pot and stir to coat it with the sautéed vegetables. Cook for about 10 minutes, turning the octopus occasionally to ensure even cooking.
Step Four
Pour the dry red wine into the pot and let it simmer for about 3 minutes to allow the alcohol to evaporate. Then, add the tomato sauce, red pepper flakes, chopped parsley, dried oregano, bay leaves and salt and pepper to taste. Stir all the ingredients together until well combined.
Step Five
Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot and let it simmer for about 2 hours, or until the octopus is tender. Make sure to stir occasionally to prevent sticking.
Step Six
Once the octopus is cooked, remove it from the pot and let it rest for a few minutes. Just before serving, drizzle the octopus with the lemon juice and zest, and garnish with fresh basil leaves.
Step Seven
Finally, serve the braised octopus hot with the sauce and vegetables from the pot, and enjoy your delicious homemade dish.
